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Old 02-20-2011, 03:19 PM   #1
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Smoked beef heart

Smoked 1/2 a beef heart today. Cut off the silver skin, "rubber", and peeled off the membrane. There was a small piece that I cut separate from the main. It was flat, thin, and so I figured I would take that to 140 or so and the major part to 180, internal.

Marinated for maybe an hr w/some dales steak seasoning, put on the smoker at 235-250, added some salt and pepper to both sides and let it go.

First small part done, taken off at 144*. Rested and sliced. Was good, but a bit chewy. Not bad at all, nothing like gizzards, but close. Not at all like liver. Good taste.

Here are pix






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Old 02-20-2011, 03:22 PM   #2
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Looks awsome.
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Old 02-20-2011, 03:27 PM   #3
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The small piece took about an hr and 15. The main took about 4. This is the main.

I put it in foil at 150, then the plan of take'n off at 180. Didn't get it off at 180 as planned, but rather at 194*. Let rest for 15-20 sealed in the foil, then another 15-20 foil open. Sliced thin thinking it would be tough, but I couldn't feel that it was tough. All sliced thin anyway.

This. is. good. shtuff!!! I was shocked! I love it. Tender, juicy, no "hey this is an organ isn't it", no texture problem, just dang good. Very good beef taste, just all around good. If I were going to do beef tacos, this is what I'd use, no skirt steak anymore for me.

It's fantastic. I will report what the wife and kids think tomorrow. Don't know if I should tell them what it is before or after they try it.

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Old 02-20-2011, 04:03 PM   #4
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Looks very good!
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Old 02-20-2011, 04:21 PM   #5
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That looks awesome...

I might just have to try this at some point.

What kind of wood?
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Old 02-20-2011, 04:47 PM   #6
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It's a Louisiana Country Cooker, pellet smoker. I used traeger mesquite pellets. I use them on most everything, but will throw in some hickory/cherry mix sometimes, but not on beef.....unless it is already in the hopper.
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Old 02-20-2011, 04:49 PM   #7
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Thanks
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Old 02-21-2011, 07:13 AM   #8
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My Mom stopped by and tried the heart and was surprised how tender and tasty it was. She said we used to have it when we were little, but it was usually tough.

Wife and son tried it and really liked it. Even after I told them what it was they wanted more. Saved some for daughter to try today.(she was at a friends house)

Will be smoking heart again, but skirt steak is probably not on the list of cuts we like. Just not impressed for $6/#. But was worth a try.

Chuck eyes were a hit, once again. For $3.50/#(or so) it is hard to beat.
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Old 02-21-2011, 02:38 PM   #9
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I love hart, never had it smoked. I bet it is good.
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