For the brine, toast the spices, then combine with the water, sugar, and salt and bring to a boil. Chill the brine, then submerge the tongues in it for 4 days.
After five days, remove the tongues from the brine, smoke for an hour at about 150-200 °F or longer at a lower temperature, then cover with water add the vegetables and spices and simmer until very tender, about 2.5 hours.
Cool the tongues in the liquid, strain the liquid and discard. Peel the tongues, wrap tightly in plastic, label, date, and reserve until needed. Freeze if keeping over one week.