Smoked Beef Tongue

Before everyone starts gagging,let me tell you that this is one of the best and cheapist cuts of beef you can buy.All solid meat once you get it cooked.I will be the first to admit it is somewhat labor intensive,but well worth the work.Serve it cold ,sliced for sandwiches with some good homemade horse radish sauce or make a pate.Works great thin sliced on crackers as a snack.Can be served hot with root veggies.
Here it is:
One 2 to 3 lb beef tongue,trimmed and washed.Place in large stock pot and cover with 2inches water.Add 1/4 cup kosher salt and 3 or more tablespoons of pickling spices.Bring to a slow simmer,cover and simmer for 1hour.Remove and run cold water over tongue until it is cool enough to handle.Using a VERY sharp knife peel the skin ffrom the tongue.Once all the skin is removed smoke at 225 degrees for 1 hour using hickory or mesquite. Did 2 today and had a couple from Germany buy a whole one as soon as it came out of the smoker.Something new,give it a try.Warning you may not want to tell folks what it is until after they have tried it,and then maybe not even then.
Papa Shaka