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Low and slow kind of day

post #1 of 13
Thread Starter 

It's a whopping 42 degrees here, but I need to smoke something.  So, one stuffed angus heart is on and later it will be joined by a pork tenderloin and a pork loin roast.  First time with the heart meat, it will be interesting to see how it comes out.

 

post #2 of 13

Heart meat?

 

I would guess it is pretty lean and a bit tough  Can't wait to see how it comes out.

post #3 of 13
Thread Starter 

Everything I have read says just that, lean and tough.  I have six of them in the freezer so I thought, what the hell why not try it.  I am running the smoker around 225-230 degrees.  I saw one site that said a quick sear prior to smoking would help keep from drying out, I wonder how much that is going to reduce the smoke flavor though.

post #4 of 13

Interesting. I've used heart to make goulash, but have never smoked it. I'll be interested to see how it turns out.

post #5 of 13
Thread Starter 

OK half way there.  I just put on the pork loin roast and thought I would snap a Q-View while I was at it!Stuffed heart 2.jpg

 

 

Here's another

Stuffed heart 1.jpg

post #6 of 13
Thread Starter 

Just pulled the heart off the smoker, out side is a bit done.  After cutting into it and tasting, WOW.  Not at all tough, very lean, good flavor.  I did not expect it to be tender, I have had sirloin steaks on the grill that where a lot tougher than this heart.  My wife even said she would like to do it again.  I think I would spritz the outside with apple juice to help keep it from getting blackened so much.

post #7 of 13

Lookin good!

 

Thanks for the post on the heart, I have been thinking about trying that for a long time.  My mom used to stuff hearts and bake them.  It has been many years, but I remember them as being tasty.  I do not remember them being tough and I am sure she cooked them closer to 325 or 350.  Also, I have used heart and beef together in the slow cooker for stew. People never guessed there was heart in there.  LOL

 

Good luck and good smoking.

post #8 of 13

One of my buddies saves all the hearts from his deer but my family has never gotten into eating heart. I don't actually think I have ever eaten it. I would like to try it some time.

post #9 of 13

Deer  heart has a much stronger flavor than beef heart thats for sure..I have never smoked a heart but I have eaten hearts as roast, and I think I will just continue to use it for making  sausages...LOL

post #10 of 13

Sounds really good! Got any cut shots?

post #11 of 13

icon_cool.gif

It just goes to show you that you should try everything twice. You might have screwed it up the first time.

post #12 of 13

heart looks very interesting

 

anytime you can get the wife to say "lets do it again" its a keeper!

post #13 of 13

Well if we remember our history of smoking an BBQ , the technique was developed to make less than prime cuts succulent and tender.  Good JOB!

 

 

 

 

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