Overview

Border-style barbacoa for home pits: smoke beef tongue for clean oak flavor, then steam until spoon-tender, peel, and shred for deeply beefy tacos or plates.

Ingredients

• 1 whole beef tongue, unpeeled (2.5–3 lb / 1.1–1.4 kg)
• Kosher salt: 2% of meat weight (~24–28 g for 1.2–1.4 kg)
• Coarse black pepper: 1.5 tsp (4 g)
• Ground ancho or chipotle chile: 2 tsp (6 g)
• Garlic powder: 2 tsp (6 g)
• Ground cumin: 1 tsp (3 g)
• White onion, quartered: 1 medium (≈150 g)
• Garlic, smashed: 4 cloves (≈20 g)
• Bay leaves: 2
• Beef stock: 1–1.5 cups (240–360 ml)
• Orange juice: 1/2 cup (120 ml) or apple cider vinegar: 2 tbsp (30 ml)
• Chipotles in adobo, chopped (optional): 1–2 (25–50 g)
• Corn tortillas, onion, cilantro, lime, salsa (for serving)

Equipment

• Smoker (offset, kettle with charcoal baskets, WSM, or pellet grill)
• Post oak wood (splits/chunks) and charcoal/fuel
• Remote probe thermometer and instant-read thermometer
• Aluminum roasting pan (9×13 in / 23×33 cm) with rack or trivet
• Heavy-duty aluminum foil or tight-fitting pan lid
• Sharp boning/petty knife and sturdy tongs
• Heat-resistant gloves and cutting board with juice groove
• Fat separator (optional)
• Blender for finishing sauce (optional)

Wood

Post oak (optionally blended with a touch of mesquite)

Time & Temp

Time & Temp
Smoke temp: 265 °F (129 °C)
Target internal: 200 °F (93 °C)
Approx duration: 5.5 hours

Why Tongue Makes Exceptional Barbacoa

Beef tongue is rich in collagen and fat with a fine, delicate grain. It loves gentle heat. Smoking lays down clean wood aroma without drying it out, and a covered steam/braise phase melts connective tissue until it’s spoon-tender. Peel off the thick outer skin while warm, then shred and moisten with its own jus for classic border-style barbacoa.

Sourcing and Prep

Ask your butcher for a whole, unpeeled beef tongue (2.5–3 lb / 1.1–1.4 kg). Rinse, pat dry, and leave the skin on; it protects the meat during smoke and peels off easily once tender. Trim only any loose surface fat or glands at the base. For even seasoning, dry-brine with kosher salt (2% of meat weight) 12–24 hours in the fridge, uncovered, on a rack. This firms the surface, helps smoke adhesion, and seasons to the core.

Seasoning and Braise Profile

Keep the rub simple so the beef and smoke carry the dish: kosher salt, coarse black pepper, mild chile (ancho or chipotle), garlic, and a touch of cumin. For the steam/braise, use a shallow layer of beef stock with onion, garlic, bay, and a little orange juice or cider vinegar for brightness. You want 1/2–3/4 inch (12–20 mm) of liquid in the pan—enough to steam and baste without drowning the bark.

Fire and Wood Setup

Run a steady pit at 250–275°F (121–135°C) with clean-burning, thin blue smoke. Post oak is the safest Texas-style choice: assertive but clean. Mesquite can work if you know your pit—use lightly or blend with oak to avoid bitterness. In an offset, feed small splits for even heat. On a kettle or WSM, bank charcoal and add 2–3 fist-sized oak chunks. Pellet grills: use a smoke tube if you want a touch more wood character.

Smoke Phase: Build Flavor

Apply the rub just before cooking if you didn’t dry-brine. Place the tongue on the grate, thicker end toward your heat source, and smoke at 250–275°F (121–135°C) until the exterior is bronzed and the internal temp reaches 140–150°F (60–66°C), about 2–3 hours. Spritz lightly with water after the first hour if the surface looks dry. You’re not cooking it tender yet—just setting color and smoke.

Steam/Braise Phase: Get Tender

Transfer the tongue to a foil pan set over sliced onion with garlic and bay. Add 1–1.5 cups (240–360 ml) beef stock plus 1/2 cup (120 ml) orange juice or 2 tbsp (30 ml) cider vinegar. Cover the pan tightly with heavy foil. Bump the pit to 275–300°F (135–149°C) and cook 2–3 hours until the internal temp is 200–205°F (93–96°C) and a thin probe slides in with little to no resistance. Rest, still covered, 30–60 minutes until the internal temp drifts down to about 185–190°F (85–88°C) for easy handling.

Peel, Shred, and Moisten

Set the tongue on a board and, wearing gloves, make a shallow lengthwise slit through the outer skin. Peel the thick skin and taste-bud layer off in sheets—if it fights you, it needed more time. Trim any silverskin or hard fat. Shred or chop the meat. Defat the pan juices (a separator helps) and fold enough of the liquid back into the meat to keep it juicy without souping it. Salt to taste. Expect a 60–70% yield after peeling.

Serve It Up

For tacos, crisp a thin layer of shredded lengua in a hot cast-iron pan with a spoon of juices, then load into warm corn tortillas. Finish with chopped white onion, cilantro, a squeeze of lime, and salsa verde or a smoky roja. It’s also great over rice and beans or in breakfast plates with eggs. Keep the meat hot for service at ≥140°F (60°C) and refresh with warm jus as needed.

Troubleshooting

Skin won’t peel cleanly: it’s underdone—return to the covered pan 20–30 minutes and recheck. Bland meat: add 1–2 tsp (5–10 ml) cider vinegar to the jus and a pinch of salt, then fold back in. Too smoky/bitter: use milder wood (post oak), burn cleaner fire, and avoid heavy white smoke. Mushy texture: over-braised—pull a little earlier next time (200°F/93°C) and go by probe feel. Dry leftovers: reheat gently in covered pan with extra jus to 165°F (74°C).

Food Safety and Storage

Handle raw beef on a separate board and keep utensils/surfaces sanitized. Keep the tongue refrigerated ≤40°F (≤4°C) before cooking. During service, hold the shredded meat at ≥140°F (≥60°C). Cool leftovers quickly: portion into shallow containers, get from 135°F→70°F (57→21°C) within 2 hours and to ≤40°F (≤4°C) within 4 hours total. Refrigerate up to 4 days; freeze up to 3 months. Reheat to an internal 165°F (74°C). Discard any meat left out over 2 hours at room temp.

Notes

• Dry-brine uncovered for better smoke adhesion and seasoned interior; if skipping, salt the exterior thoroughly before the pit.
• Keep the braising liquid shallow to avoid washing off bark; you’re steaming more than stewing.
• Probe tenderness beats a number: a skewer should slide in at the thick end with butter-like resistance.
• If using a pellet grill, consider a smolder tube to increase smoke density in the first 60–90 minutes.
• Strain and reduce the defatted pan juices for a richer consomé; blend with a chipotle for heat.
• For crisp edges (tacos de lengua), sear portions in a hot cast-iron skillet with a spoon of jus just before serving.
• Yield after peeling is typically 60–70%; plan 1/3–1/2 lb (150–225 g) cooked meat per person.
• Wood alternatives: pecan for sweeter smoke; avoid heavy mesquite unless you run a very clean fire.