Smoking a Beef Heart
Normally I just toss the Heart into a Crock Pot, season with assortment of liquids and spices, come back 8 hours later, done deal.
I have a new CS Q and have been smoking everything in sight to get a feel for the smoker and I'm considering smoking a Heart.
The meat weighs about 4 lbs, will cut into 3 slabs, was considering a beef rub, not sure what wood as I have a great selection that came with the Smoker, smoke at 225 until done, not sure what temp finished product should be?
Open to all and any suggestions.
That's a new one to me, bruddah. The only advice I have is to assess the fat content and wrap in bacon if it's lean.
It sounds like it might be on the chewy side. Maybe pound it and/or treat with meat tenderizer
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