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
|All times are GMT -5. The time now is 12:27 AM.|
Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.