Smoked Cow Head "Smoked Cabeza"
So I was hosting a graduation party, and when I went to the butcher, whole cow head was 1/2 off so I decided to give it the ol college try in the smoker.
If you really wanna give it a go, these were my results.
It was fun doing the whole big thing, but frankly, if I did it again, I would cut the tongue, cheek, and eyes out and smoke those separately for 8 hours. Then I'd stew the rest of the head in a big pot for 8 hours.
Smoked Cow Head "Smoked Cabeza"
So I was hosting a graduation party, and when I went to the butcher, whole cow head was 1/2 off so I decided to give it the ol college try in the smoker.
If you really wanna give it a go, these were my results.
It was fun doing the whole big thing, but frankly, if I did it again, I would cut the tongue, cheek, and eyes out and smoke those separately for 8 hours. Then I'd stew the rest of the head in a big pot for 8 hours.
Cooking Instructions
- 1
Usually these things come frozen. Defrost 48 hours in fridge then hose it down in the yard with a pressure nozzle because cow heads can be pretty grimy.
- 2
Rub the head down in homemade sazon seasoning and dry age in fridge 24 hours.
- 3
Wrap it really tight in banana leaves, twine, and foil. Pour 4 beers into the tray so it doesnt dry out. I made carnitas as well for people too afraid to eat the head.
- 4
Smoke at 225°, 1 hour per lb. I went 21 hours in a pellet grill.
- 5
You can theoretically eat the head right out of the smoker and it tastes like really rich brisket. Separate the cheeks, jaw, palate, tongue, eyes, brains, and bits. Then chop them up separately and serve.
- 6
I found the cabeza to be a bit indigestible straight off the smoker, so the day before, I chopped it all up and mixed it together and threw it into something I could refrigerate overnight.
- 7
Ate the tongue separately because it's the best part and imo tastes best straight off the smoker.
- 8
An hour before the party, reheated the meat in my wok then put it in a low crockpot with a can of beer added. It tasted better the longer it stewed, so really, the move is to stew the chopped head for like 4-6 hours in the crockpot and render all the fat and cartilage.
- 9
A cow head will serve ~30 people when made into taco bar with rice, beans, and fixings. I probably got about 50% of the original weight in cooked beef.
- 10
Used the leftovers for frozen burritos.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Smoked Wagyu Beef Shank Smoked Wagyu Beef Shank
This falls-off-the-bone Wagyu beef shank is beyond delicious! The shank is covered in a BBQ rub and smoked overnight. The flavorful Wagyu beef is then shredded and served! This recipe is perfect for backyard BBQs, game day, and family gatherings! Try this tasty recipe today!
-
Spicy brown beans with smoked meat Spicy brown beans with smoked meat
I was in the mood for red beans but couldn't find them. What better substitute than pinto beans.
-
Smoked brisket, elote (Mexican corn) smoked sweet potato Smoked brisket, elote (Mexican corn) smoked sweet potato
I did this because women can't smoke meat! Look at that smoke ring and it's tender and juicy.
-
Basque Melon Smoke Basque Melon Smoke
The Basque Melon Smoke combines smoky Mexican mezcal with fresh honeydew juice, jalapeño heat, and crisp Txakoli wine from Spain’s Basque coast. This refreshing summer cocktail proves that contrasts create magic when two distinct terroirs meet in a single glass.
-
Smoked Beef Brisket Smoked Beef Brisket
We just got a smoker, and this is our recipe for beef brisket! It is quite easy but takes hours of slow cooking, with very little work for a juicy flavorful beef brisket, great on it's own or in soft rolls with your favorite bbq sauce!
-
Smoked Tomahawk Ribeye Smoked Tomahawk Ribeye
My children and husband all love steak so what better way to do it than to smoke it rite!? And there is minimal mess inside #america
Mrs . Carpenter -
California Farm Beef Tongue Flambee California Farm Beef Tongue Flambee
A classic. Family recipe. Our home butcher freezes beef tongue when his farm customers dont want this organ meat, we love them, so we usually get a few per year.#CA2025
-
Smoked ribs Smoked ribs
Meat and the smoker is a big part of our eveyrday eating. Thought i would share our ribs they are always fall off the bone! #america Mrs . Carpenter -
Smoked Whole Ribeye Smoked Whole Ribeye
Made for our 15th anniversary and couldn't have been happier! Perfect for slicing thin for sandwiches or cut thick for steak sized pieces. So amazingly tender and great beef flavor will be having again.
-
-
Smoked Beef Brisket Smoked Beef Brisket
I love real BBQ in the summer, and this is my recipe for a brisket rub. It's all to taste, and the amount you make depends on the size of your brisket. Use this for general proportions and remember, it's hard to mess this up so be creative.
More Recipes
Comments