A little bit of tongue

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

 

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

 

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.

 

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!!

 

I will have a brisket sandwich please!!

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