Hot‑Smoked Beef Tongue – GEORY KAVKAZ

1. INGREDIENTS & PREP (Serves 6–8)

• 1 whole beef tongue (~1.5–2 kg), trimmed if needed
• 3–4 tbsp coarse salt
• 2 tsp black pepper, freshly ground
• 1 tsp paprika or smoked paprika (optional, for aroma and color)
• 4 garlic cloves, finely chopped
• Wood chips or chunks (oak, applewood) for smoking
• Heavy-duty aluminum foil or smoker setup
• Fresh herbs (optional for garnish)

2. CLEAN & BRINE BRIEF (Overnight Preferred)

1. Rinse the tongue under cold running water. Use a brush to clean crevices.
2. Optional: Soak it in lightly salted water for 2–3 hours to remove excess blood. Rinse again.
3. Mix salt, pepper, paprika, and garlic in a bowl.
4. Rub this seasoning mix all over the tongue.
5. Place tongue in a sealed bag or tray, refrigerate for 4–8 hours (overnight for stronger flavor).

3. SMOKER OR DIRECT FIRE SETUP

1. Prepare smoker or fire pit with medium embers—avoid direct flames.
2. If using charcoal grill: add soaked wood chips over embers for smoke.
3. Smoke the tongue indirectly (not over direct flame), aiming for a smoker temperature of 120–140 °C (250–285 °F).

4. SMOKING & SLOW COOK

1. Smoke the tongue for 3–4 hours, maintaining steady temperature and smoke.
2. Optionally wrap it in foil after the first 2 hours to lock in moisture.
3. Flip once halfway through for even exposure.

At the end, the tongue should:

• Be deeply smoked, darkened exterior
• Yields to fork pressure
• Internal temp hits ~90 °C (195 °F) in thickest part, tender enough to slice

5. REST, PEEL & SERVE

1. Remove tongue and let rest for 20–30 minutes, wrapped loosely.
2. Slice off thick outer skin—should peel away easily.
3. Slice tongue across the grain into thin, ½ cm slices.
4. Arrange on a platter, garnish with fresh herbs.
5. Serve warm or room temperature:
   • Perfect with mustard, horseradish, or acid-spiked sauces
   • Pairs well with pickles, rye or flatbread, and hearty salads

✅ NOTES

• Smoke first, sear later if desired—optional quick sear post-smoke adds texture
• Minimal seasoning—salt, pepper, garlic, and time supply true flavor
• Low-and-slow smoking creates that tender, melt-in-your-mouth texture
• Resting is essential—it holds juices and eases peeling and slicing