It took just a little extra time to extract it from the head. (There is a lot of meat in the head....)
I went ahead and soaked it in brine I had for another project. It went into the smoker with some cherry and I cooked it at 200 till the internal temp reached 160.
After a taste test of some very thin slices, it was obvious it was too chewy to serve up sliced. Being the resourceful cook, I ran it through the grinder a couple of times, doctored it up a bit and made a pate.
I served it up at a party and all who tried it were complementary. Not everyone is willing to take the plunge when it comes to tongue. I thought it was a good use of meat and in the future it will be used in either scrapple or a stand alone dish like the pate.