Bought a beef tongue before leaving for vacation and mixed up a batch of brine using Morton Tender Quick (6 cups of water and 1 1/2 cup of the TQ). Injected the brine in several places to insure the entire tongue is cured, then added peppercorns, bay leaves, brown mustard seeds and a little cider vinegar. Put this in the downstairs fridge for a little over 2 weeks. Cooked for one hour in the instant pot and peeled. Covered with a dry rub of brown sugar, cumin, salt garlic powder and lots of ground pepper. Made a slightly different rub for some baby backs which I will smoke at the same time as the corned tongue. Currently smoking at 225 F with hickory. At the 4 hour mark, the ribs will come out, 1 for dinner, the other for a gift and exchange for fresh eggs from Deb's BIL. At that time I will evaluate the tongue.
HC
