Smoked Beef Tongue

Beef tongue might seem intimidating, but it's one of the most tender, flavorful cuts once you get past the unfamiliarity. Smoked and then braised, it becomes meltingly soft and incredibly tasty. It's traditional in many cuisines and deserves a place in your BBQ rotation.

This is perfect for adventurous eaters or those looking to explore nose-to-tail cooking. It makes incredible tacos - lengua tacos are a classic for good reason. A dinner party with food-curious friends is an ideal occasion.

Tacos de lengua are the classic preparation - diced tongue on corn tortillas with onion, cilantro, and salsa verde. It's also great in sandwiches or served sliced with chimichurri. Any preparation where you'd use braised beef works well here.

Keep seasoning simple and let the smoke and meat shine. After smoking and braising, the tongue needs to be peeled - the outer skin comes off easily when it's cooked and still warm.

Smoke first to build flavor, then braise until tender - the internal temp should reach about 200°F. Let it cool slightly, then peel the skin while still warm. Dice or slice and serve. The texture is unlike any other cut - unbelievably tender.