📝 About This Recipe
Often overlooked but prized by connoisseurs, beef tongue is the ultimate 'hidden gem' of the BBQ world, offering a rich, silken texture that rivals the finest brisket. This recipe utilizes a dual-stage process—a gentle braise to achieve melting tenderness followed by a heavy pecan-wood smoke for a deep, savory crust. The result is a decadent, umami-forward delicacy that transforms a humble cut into a gourmet pit-master masterpiece.
🥗 Ingredients
The Meat
- 3-4 pounds Beef Tongue (fresh, well-trimmed)
The Braising Liquid
- 4 cups Beef Stock (low sodium)
- 1 Yellow Onion (halved)
- 6 pieces Garlic Cloves (smashed)
- 1 tablespoon Black Peppercorns (whole)
- 3 pieces Bay Leaves (dried)
The BBQ Rub
- 2 tablespoons Kosher Salt
- 2 tablespoons Coarse Black Pepper (16-mesh preferred)
- 1 tablespoon Smoked Paprika
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1/2 teaspoon Dry Mustard
The Spritz
- 1/2 cup Apple Cider Vinegar
- 1/2 cup Water
👨🍳 Instructions
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1
Rinse the beef tongue under cold water and pat dry. Trim any excess fat or cartilage from the root (the thick base) of the tongue.
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2
In a large stockpot or Dutch oven, combine the beef stock, halved onion, smashed garlic, peppercorns, and bay leaves. Bring to a boil.
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3
Submerge the tongue in the liquid. Reduce heat to low, cover, and simmer gently for 2.5 to 3 hours. The tongue is ready for the next phase when it is tender but not falling apart.
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4
Remove the tongue from the liquid and let it cool just enough to handle. While still warm, use a sharp knife to nick the outer skin, then peel the tough, leathery skin off entirely. It should come away in large strips.
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5
Preheat your smoker to 225°F (107°C) using a mild wood like pecan, oak, or cherry.
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6
In a small bowl, mix the salt, pepper, paprika, garlic powder, onion powder, and dry mustard to create your dry rub.
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7
Generously coat the peeled tongue on all sides with the dry rub, pressing it firmly into the meat to ensure it adheres.
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8
Place the tongue directly on the smoker grates. Close the lid and smoke for approximately 3 to 4 hours.
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9
Every 45 minutes, lightly spritz the tongue with the mixture of apple cider vinegar and water to keep the exterior moist and help the smoke adhere.
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10
Monitor the internal temperature using a meat probe. You are looking for a final internal temperature of 200°F to 205°F (93°C-96°C), similar to a brisket.
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11
Once the target temperature is reached and the bark is dark and crusty, remove the tongue from the smoker.
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12
Wrap the tongue in butcher paper or foil and let it rest for at least 30 minutes. This allows the juices to redistribute for maximum tenderness.
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13
Slice the tongue against the grain into 1/4 inch thick rounds. Serve immediately while hot and succulent.
💡 Chef's Tips
Don't skip the pre-boil; peeling the skin is nearly impossible if the tongue is raw or fully smoked from the start. Peel the tongue while it is still warm; if it cools down completely, the skin will stick back to the meat. Use a 'Central Texas' style rub (heavy on the black pepper) to provide a beautiful contrast to the rich, fatty meat. If you want a deeper smoke ring, put the tongue on the smoker while it is still slightly damp from the braise. Save the braising liquid! Strain it and use it as a rich base for soups or a 'jus' for dipping your smoked slices.
🍽️ Serving Suggestions
Serve 'Lengua Estilo Texas' in warm corn tortillas with diced white onion, cilantro, and a squeeze of lime. Pair with a bold, tannic Red Zinfandel or a smoky Mezcal Paloma to cut through the richness. Accompany with pickled red onions and a side of creamy jalapeño slaw. Stack thin slices on a toasted brioche bun with horseradish cream and quick-pickled cucumbers. Serve alongside traditional BBQ sides like pit-smoked beans and cornbread.