So I bought a 2.7 lb beef tongue and wanted to cook it for the 4th of July weekend. I'm corning/pickling the tongue as if it was a brisket and was thinking of smoking it with pastrami spices to make tongue pastrami.
Any pointers on smoking a tongue?
I had planned on cooking in liquid to allow the removal of the skin (not sure how long that will take), clean it and then coat in pastrami spices and smoke it for a few hours at 250-275 and then wrap and continue cooking in the smoker or finish it in the oven over steam. Not sure about the best internal temp. Thinking 185-195 or so. Want it to be tender and will cool before slicing to facilitate thin slices for sandwiches.