Smoked beef tongue

Ever tried smoked beef tongue and been surprised by how tender and flavorful it is? If not, you’re in for something special. This underrated cut transforms into a rich, melt-in-your-mouth delicacy when smoked low and slow. Whether you’re making tacos, stacking slices on a sandwich, or plating it up for your next BBQ spread, smoked beef tongue offers bold flavor and satisfying texture in every bite. If you’ve been curious about exploring new cuts or just want a fresh twist on your smoker lineup, this is a recipe worth bookmarking.

Key Benefits of Smoked Beef Tongue

• Rich, smoky flavor: This cut absorbs smoke beautifully, offering deep flavor with every slice.
• Incredibly tender: When cooked low and slow, the meat becomes melt-in-your-mouth soft.
• Budget-friendly: A flavorful, affordable alternative to traditional cuts.
• Versatile serving options: Perfect for tacos, sandwiches, BBQ plates, or rice bowls.
• Nutrient-dense: Packed with protein, iron, and B vitamins — a smart, satisfying choice.

Smoked beef tongue might sound unusual at first, but one bite will show you why it’s a favorite among adventurous home cooks and BBQ lovers alike.

Ingredients You’ll Need

Here’s what you’ll need to make perfectly smoked beef tongue:

• 1 whole beef tongue (about 3–4 lbs) – rinsed well
• 4 garlic cloves, minced
• 1 tbsp smoked paprika – for deep, earthy flavor
• 1 tsp ground cumin – adds a warm, savory touch
• 1 tsp black pepper – freshly ground is best
• 2 tsp salt – to bring all the flavors together
• 1 tbsp olive oil – helps bind the spice rub
• 1 tbsp apple cider vinegar – adds brightness and balance
• Wood chips – hickory or applewood work great for smoking

Tip: Choose fresh tongue from a trusted butcher, and prep your smoker or pellet grill ahead of time for a smooth cooking process.

Instructions – Step-by-Step Guide of Smoked beef tongue

1. Simmer for Tenderness
   Cover the beef tongue with water in a large pot and simmer gently for about 3 hours, until a knife slides in easily.
   
2. Peel After Cooling
   Let it cool just enough to handle, then strip off the thick skin — it should pull away without resistance.
   
3. Rub with Flavor
   Combine minced garlic, smoked paprika, cumin, black pepper, salt, olive oil, and vinegar. Coat the tongue evenly with this spice paste.
   
4. Get the Smoker Ready
   Warm up your smoker to a steady 225°F and toss in your favorite wood chips for extra depth.
   
5. Smoke Until Juicy
   Smoke the tongue for 2 to 3 hours, or until it reaches an internal temperature of 195°F for ideal tenderness.
   
6. Cool and Slice
   Allow the meat to cool briefly, then slice it across the grain into thin pieces and serve as you like.

Pro Tips & Variations

• Wrap It Mid-Smoke: Once the tongue hits 160°F, wrap it in foil to keep it extra moist through the finish.
• Play with Wood: Try cherry or mesquite chips for different smoke profiles.
• Switch the Cut: Love this recipe? Use the same method for smoked beef heart or other rich cuts.
• Spice Twist: Add chili flakes or a splash of soy sauce to the rub for an extra kick.

Smoking tongue isn’t just a one-time dish—it’s a gateway to exploring bold, affordable cuts in exciting new ways.

Serving Suggestions

• Taco Night Favorite: Dice and load into tortillas with onion, cilantro, and lime for smoky, unforgettable tacos.
• Sandwich-Ready: Slice thin and pile onto toasted bread with mustard or slaw for a bold deli-style bite.
• Rice Bowl Upgrade: Layer over warm rice with grilled veggies and a drizzle of sauce for a satisfying meal.
• BBQ Platter Star: Pair with grilled corn, pickles, and your favorite sides for a show-stopping BBQ plate.

This smoked beef tongue is incredibly versatile—let your creativity lead the way.

Conclusion

Smoked beef tongue might not be the first cut you think of, but it’s one you’ll come back to once you try it. It’s rich, tender, and incredibly rewarding—especially when cooked low and slow with the right seasoning. Whether you’re building tacos, sandwiches, or just slicing it up for a smoky snack, this recipe brings big flavor with simple steps. Don’t be surprised if it becomes a staple on your smoker menu.

FAQs

Smoked Beef Tongue Recipe

Lily Hanna

Tender, smoky, and full of bold flavor, this smoked beef tongue recipe is a surprising favorite for tacos, sandwiches, and BBQ platters. It's simple to prepare, packed with protein, and perfect for your next low-and-slow smoker session.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 5 hours hrs

Rest Time: 20 minutes mins

Total Time 5 hours hrs 35 minutes mins

Course Main Course

Cuisine American

Servings 6 servings

Calories 290 kcal

Ingredients

  

• 1 whole beef tongue 3–4 lbs
• 4 garlic cloves minced
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1 tsp black pepper
• 2 tsp salt
• 1 tbsp olive oil
• 1 tbsp apple cider vinegar
• Wood chips for smoking hickory or applewood

Instructions

 

• Simmer the Tongue:
• Place the tongue in a large pot, cover with water, and simmer gently for 3 hours until tender.
• Peel:
• Let it cool slightly and peel off the thick outer layer.
• Season:
• Mix garlic, paprika, cumin, pepper, salt, oil, and vinegar. Rub the mixture over the tongue evenly.
• Preheat Smoker:
• Heat your smoker to 225°F (107°C) and add wood chips.
• Smoke:
• Smoke the tongue for 2–3 hours until the internal temperature reaches 195°F (90.5°C). Optional: wrap in foil at 160°F for juicier results.
• Rest and Slice:
• Let it rest 15–20 minutes before slicing thinly against the grain.

Notes

Nutrition (Estimate per Serving):

• Protein: ~24g
• Fat: ~20g
• Carbs: ~1g
• Sodium: ~750mg

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