Brandon Stork
New member
Decided to try a recipe I saw on YouTube in which turned out pretty good. I braised the tongue in water
W- celery root, parsnips, carrots, onions, bay leafs, shallots, himalayan salt, and pepper for 2 hours. I pulled the tongue and removed the skin. I then put church's hot honey bbq over it and smoked it on the MB 560 for 2 hours using apple, cherry, and peach. I then wrapped in butcher paper with some sweet baby rays for another 90 min or so.
It was fork tender like a brisket. The smoke was subtle but had a nice bbq flavor. We just did a simple side mix. Next time I may brine and just smoke.
W- celery root, parsnips, carrots, onions, bay leafs, shallots, himalayan salt, and pepper for 2 hours. I pulled the tongue and removed the skin. I then put church's hot honey bbq over it and smoked it on the MB 560 for 2 hours using apple, cherry, and peach. I then wrapped in butcher paper with some sweet baby rays for another 90 min or so.
It was fork tender like a brisket. The smoke was subtle but had a nice bbq flavor. We just did a simple side mix. Next time I may brine and just smoke.
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