In loving memory of Kenis D. Keathley 6/4/81 - 3/27/22 Loving father, husband, brother, friend and firewood hoarder Rest in peace, Dexterday

A little bit of tongue

Discussion in 'The Smokehouse' started by grandgourmand, May 2, 2022.

  1. Greenstick

    Greenstick

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    I would love to try that corned!:beerbbq: My downfall, and I am not very picky, is liver. I just can not do anything liver.
     
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  2. grandgourmand

    grandgourmand

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    beef liver…i’m with you. But I love chicken livers and pork liver (in pate form).
     
  3. grandgourmand

    grandgourmand

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    So after a week in the brine I threw the piece of brisket (an odd cut piece) and the tongue on the Weber kettle with a bit of pear wood. Tomorrow steam and sandwich time.

    C85C6A12-7307-4869-8505-CC336AC793D0.jpeg
     
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  4. grandgourmand

    grandgourmand

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    And here we go. Steamed for about three hours.
    Pic 1: one of the most things in cooking is when you peel the skin ogg
    Pic 2: sliced up. Brisket/pastrami is in foreground for comparison
    Pic 3: on rye bread with coleslaw, mustard and mayo. Yum!!

    118ABC6C-DA89-46B5-80B4-DD476BB00D2F.jpeg 9700CC13-2920-4348-B216-5D33355BF2A9.jpeg DFE5DF35-0B9F-4C9B-8A6D-04F3F28629AF.jpeg
     
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  5. eatonpcat

    eatonpcat

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    I will have a brisket sandwich please!! :drool: :coldone:

    Tongue...Well that just looks like a cut up tongue with a beautiful smoke ring!
     
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