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smoking I Got Your Beef Tongue Right Here, Fella! BANG!!!

TNKS said:
Par boil it for a 5-8 min and it will skin right out
More you do it the better you get at doing it
50/50 Sea Salt and black pepper,well seasoned oak and steady temp control to 195,pull it and foil it
Then wrap it in a thick towel to settle at least one hour
The less you do the better they are
Corn tortilla's,salsa verde and fresh cilantro ((LEAVE IT SIMPLE))
I do 4-5 every weekend year round,they freeze well too
Brisket doesnt hold anything next to a well smoked cow flapper
Click to expand...
It comes out chewy, right?
 
Naah you wanna cook the skin enough just to get to the meat inside
Like I said,you have to do it a few times to get it right,bigger the meat longer the boil
NOW!
You can also score those smaller 9 incher's and smoke'em just fine,the tuff stuff will fall away pretty easy like a fat cap on a brisket
Just dont over score(to deep/to small) or youll be picking alot of crap you shouldnt have to.
YES,YES,YES . . . . . cow flappers done EXACTLY like corned beef then smoked are some pretty wonderful pastrami creations
Yes its a one off only done here that I know of(likely true) :)
I have extra refrigerated space here so brineing/curing come regular

S U C K  part to all this is China(Asia) has the market cornered on these wonderful cuts of beef
When I was a kid you could buy a HUGE flapper for less the $3.00USD
I do cringe at the $26+ plus tags at common US retail but they are paying 4 X that in Asian countries like its nothing.
Research it,its crazy how much they ship across the pond 700 THOUSAND TONS is mere pennies in the bigger picture

Folks
thought Nokia moving to Mexico was a big deal . . . . . . .:smirk
 
Taste like beef tongue
Beef tongue doesnt taste like any other part of "beef" most understand
Beef, yet mellow,no gameness etc
Crazy good,very tender if not over cooked and seasoned conservatively(salt/pepper)
fiveohmike said:
Whats the flavor like of the beef tongue?
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TNKS said:
Taste like beef tongue
Beef tongue doesnt taste like any other part of "beef" most understand
Beef, yet mellow,no gameness etc
Crazy good,very tender if not over cooked and seasoned conservatively(salt/pepper)
Click to expand...
 
That does sound tasty.
 
Just cant get americans to grasp the "conservative" part(my problem anyway)
The less you do the better it is
Boiling it off like the majority of taco shacks do now days(even in deep south Texas)
So much gets lost for the sake of "easy" and high production
Old School barbacoa cooked in the ground is where I started,dropping in a few sheep heads and tongues was just part of the everyday process.

Awesome . . . . .
 
I have no way to post pics,gave up on photoplunkit(bucket) along time ago
Never bothered getting another 'host",I post alot of pics on forums set up to post from my computer instead of the url bullshit
They look like a well smoked loin with thin bark

Thats a typo I just caught it should be 50 min(right near an hour)
Plenty left for 3-4hrs of smoke time
If you can hold 200F real steady theyll go 5hrs
 
Roguejim said:
It comes out chewy, right?
Click to expand...
 
I have an S4 Droid and its tech smarter then me by bus lengths
Which is droid friendly/friendlier?
 
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