Smoked Corned Beef Tongue
Smoked Corned Beef Tongue
Beef tongue is one of my favorite meats; so why not turn it into one of my other favorites: corned beef. The process is the exact same when brining a regular brisket. The tongue will take less time in a smoker than a brisket; about 3 hours. After the tongue is smoked, you’ll need to either slow cook it in the oven or use an Instant Pot to peel off the outer skin; about 1 hour per lb. in the oven or 15 minutes per lb in the pressure cooker. Once the tongues are cooked, the skin should peel right off. Thinly slice and use for sandwiches.
Equipment
- large bin for brining
- Electric Smoker
- instant pot
Ingredients
- 2 beef tongue
- 1 gallon water
- 1 cup salt
- 1 cup sugar
- 2 tsp pink curing salts
- 8 garlic cloves
- 1 tbsp coriander seeds
- 1 tbsp black peppercorns
- 1 tbsp allspice berries
- 1 tbsp whole cloves
- 4 bay leaves
Wood Chips
- hickory
Instructions
- Mix the brining ingredients together.
- Pour the brine into a large bin and add the beef tongue. Brine for 10 days.
- Let the tongues dry on a rack in the refrigerator for 1 day.
- Preheat your smoker to 250 degrees. Add in the beef tongue.
- Smoke for 3 hours; changing out the wood chips every hour. Place the tongue in an instant pot on the pressure cooker setting on high for 15 minutes per pound.
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