wrote:

> Reg > wrote:
> > Steve Wertz wrote:
> >
> > > Whole beef tongue is on sale for $1.79/lb (Thank you mad cow - it's
> > > usually $4+). So I thought I'd try smoking one.
> >
> > Steve, you're on the cutting edge as usual. I wish I could help
> > advise here but this is not a cut I've gotten around to smoking.
> > Looking forward to hearing how this comes out.
>
> With any luck, Graeme will chime in on this. He posted a pic of a tongue he
> had done, on a.b.f a little while back.
>
> --
> Nick, Retired in the San Fernando Valley www.boonchoo.com
> "Giving violent criminals a government guarantee that their intended
> victims are defenseless is bad public policy."
> - John Ross, "Unintended Consequences"

Try curing it first, Basic brine with salt & nitrite flavored with
pickling spice, garlic & juniper berries. Long heavy lower the better
smoke. Tongue may still beef on the tough side so simmer
till tender. Peel & slice thin, some spicy mustard and dense
rye bread add a cold beer and it doesn't get much better.

Sorry about the simmer, but that's the way we've done it
in my family for the last 80 years or so.
Dave