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Discussion in 'Beef' started by jpp, Apr 13, 2010.
i want to smoke a beef heart but not sure on a brine or smoking times. alil info please
Well, of all the muscle groups on a beef, the heart has got to be the toughest. I'm don't know if your beef heart is whole or if it's been cut in half, so we'll take it from the whole heart stand point. Cut the heart in hald from top to bottom. Remove any heart valves that you see. Remove any of the larger veins that you find on the exterior of the heart. The fat that is found around the top of the heart can be trimmed off or left alone-your call. Soak the heart in a brine for 5-6 hours. Rinse the heart pieces off and pat dry, season it up with some cracked black pepper, onion powder and garlic powder. Since you did pull this out of a brine, go lightly with the salt if you use any at all.
Place the heart into a foil pan and place it into your preheated smoker at 250° and smoke for 2-3 hours. Add 1/4-1/2 beef stock to the foil pan and cover with aluminum foil. Cook for an other 2-3 hours. After 2 hours, check the doneness of the heart by doing the probe test. Insert the probe into the thickest part of the heart; if the probe slides right in and out with no resistance then the heart is done. I've had hearts take up to 4 hours before it would pass the probe test (most likely due to the age of the beef). Eat it as it is, or cut the heart into cubes, sprinkle on some bbq rub and put back into the smoker for a 'burnt end' style of heart.
you didnt say if you've had beef hearts before but
ive only done beef hearts a few times but smoked many Deer hearts. but hearts do have a stronger flavor and wild game has even a stronger flaver.
ive never found hearts to be that tuff really, either pan fried to smoked or grilled, dont think ive ever brined a heart but the way i really like hearts is cut in half (from top to bottem) put alittle rub on both halfs and place in foil open side up and make the foil kind of like a boat around it to keep it from rolling over.
chop up any vegys that you like and fill the heart up, then put a spoon full of EVOO or butter on the outside and a spoonfull or 2 of butter on the inside and alittle more rub on top, you can add anything you like to it.
you can smoke this (keep foil top open alittle bit)
or grill it or put it in the oven, temp of 250 works well and cook/steem untill vegy's are done.
hope this is of interest to ya,
thanks for the info dutch im goin to try your way n see how she turns out. see nive love heart beef or venison ive just never smoked one before so i'll tryer n let you know how it turned out eh. the suckers are going to start running soon them guys are next to hit the rack mmmm smoked sucker.