Smoking a Buffalo Tongue


 
W

W_Stewart

TVWBB Fan
A neighbor cooked a buffalo tongue for us, finishing it with 30 minutes of smoke. I'd like to cook one predominately in the smoker. Does anybody have any advice for me to be successful?

There is an initial boiling process I believe I have to follow - boil it so the skin can be removed. Then I should be able to smoke it. It is quite lean and dense so I will likely wrap it with some bacon or could slather with mustard and periodically spritz it with apple juice. I'm not looking to add too much taste with a rub or sauce, it is good enough without it.

What internal temp should I aim for?

End game will be thin slices on sandwich bread, maybe with some mild green sauce.
 
After the usual soak, simmer - don't boil - the tongue in water or a water-beer or beer-light stock combo, with additional seasonings (bay, onion, garlic, thyme, etc.) if desired, for 90 min. Cool then peel and trim.

If you wrap with bacon you'll smoke the bacon not the tongue. Use a rub. Mustard slather if you like.
Make a vinaigrette out of cider vin, a little a.j., oil, a little Dijon, a little salt. Stir or shake well before each use to emulsify.

Smoke at 225-250, basting every 30 min, turning the tongue while basting so all surfaces get basted, and take to an internal of 150.
 
I think you're supposed to "skin" a cow tongue before cooking it, buffalo might be the same. You may want to do some follow-up research ont hat.
 
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