Special tools: Water smoker or pit barbecue
Preparation time: About 10 minutes
Cooking time: About 8 to 10 hours
Yield: At least 12 servings
1 medium beef head, about 15 to 20 pounds, thawed
1 white onion, halved
2 Anaheim Chili peppers, core, stems and seeds removed
Aluminum foil; see text
5 pound hickory chunks, soaked
Corn tortillas, various garnishes; see text
At least 4 days before you plan to start cooking, order the cabeza, as unless you live in Texas, a whole cow's head mind You should also start the wood chunks soaking, as the more waterlogged they are, the more smoke they'll produce. I prefer hickory, but mesquite or oak will work just fine.
Fire up your smoker or your barbecue pit. While pit is warming up, remove the tongue from the cabeza, as leaving it in will implant a weird taste. It will be cooked separately. Place chili peppers and onion halves into cavities in the cabeza, then wrap the cabeza in several layers of aluminum foil. Wrap tongue in foil. It doesn't matter how well you seal the aluminum foil, as the smoke will penetrate and implant the desired smoky flavor.
Place wrapped packages in smoker or barbecue pit and smoke over low heat, about 160 degrees for 8 to 10 hours, adding hickory chunks as needed. I smoked my 16-pound cabeza and the separate tongue package for 9 1/2 hours and went through 5 pounds of waterlogged hickory chunks. I just "guess" when the meat is done, but I improve my odds by making a small hole in the foil and looking at the meat and smelling it. It should be a dark brown in color and the marbling should be golden brown.
Comment