I brined another beef tongue for three weeks in a solution of Morton Tender Quick. I took it out of the fridge today and cooked it in the Ipot for 70 minutes.
Here it is still in the cryovac.
Here is what it looked like when I pulled it out of the brine today.
Into the Ipot with water to cover, more bay leaves, a splash of cider vinegar and several splashed of Crystal hot sauce.
Out of the Ipot after 70 minutes with Natural release.
And here it is peeled and headed back to the fridge to chill before use.
You will probably be seeing this appear on the lunch thread, but definitely not dinner, as this operation is a covert one that will bring a rolled eye and a muttered "Oh, brother!", if discovered.