Smoked deer heart

crazymoon

Legendary Pitmaster

Original poster

OTBS Member

SMF Premier Member

★ Lifetime Premier ★

Aug 24, 2014

7,832

3,182

Great North Woods, NH

• Nov 20, 2016

• #1

I had a few deer hearts from this falls hunts  and decided to smoke one. Here  is the heart before and after trimming off the fat.

P1010036.JPG

• crazymoon
• Nov 20, 2016

 

P1010037.JPG

• crazymoon
• Nov 20, 2016

Applied some EVOO and then a good smathering of rub.Smoked for about 3 hours ( ribs were going w/hickory) at 225 until an IT of 155* was reached.

P1010038.JPG

• crazymoon
• Nov 20, 2016

 

P1010040.JPG

• crazymoon
• Nov 20, 2016

Here is the money shot and a few slices on Triscuits with some horseradish cheese. YUM YUM !

P1010042.JPG

• crazymoon
• Nov 20, 2016

 

P1010043.JPG

• crazymoon
• Nov 20, 2016

 

• 

Reactions: uncle eddie, smokin kat, pc farmer and 2 others

atomicsmoke

Master of the Pit

OTBS Member

Apr 3, 2014

4,313

1,235

Toronto, Canada

• Nov 20, 2016

• #2

That looks great. How was the texture? I never cooked heart whole before...sure makes nice slices.

 

Last edited: Nov 20, 2016

kawboy

Smoking Fanatic

OTBS Member

Oct 20, 2015

811

377

Central Minnesota

• Nov 20, 2016

• #3

Best part of the deer. Have to see how muzzleloader season goes,might have to try smoking, always fried it.

 

chilerelleno

Legendary Pitmaster

OTBS Member

★ Lifetime Premier ★

Oct 17, 2016

9,828

11,158

Alabama Gulf Coast In the Origin of Mardi Gras

• Nov 20, 2016

• #4

POINT!
Heck yeah, deer heart and liver is a major favorite of ours.
Always eaten fresh/first before anything else.
I've always sliced it and either fried or sauteed it, I will have to try it smoked whole now, thanks.

We had fried deer liver tonight off a deer my friend killed at camp last night.
Too bad he blew the heart into mush.

 

Last edited: Nov 20, 2016

dirtsailor2003

Epic Pitmaster

OTBS Member

Oct 4, 2012

21,947

4,224

Bend Oregon

• Nov 20, 2016

• #5

Looks great CM!

 

SmokinAl

SMF Hall of Fame Pitmaster

Staff member

Moderator

OTBS Member

★ Lifetime Premier ★

Jun 22, 2009

51,390

12,228

Central Florida (Sebring)

• Nov 21, 2016

• #6

Looks delicious CM!

Point!

Al

 

meatsweats86

Meat Mopper

Sep 23, 2016

209

70

Farmington, MN

• Nov 21, 2016

• #7

Looks great. Never had deer heart before. How gamey does it taste compared to the backstraps?

I was planning on giving it a try this year on the grill. Maybe I should have went for the neck shot instead of the heart. The good news is the deer only jumped 5 feet and laid to rest!

Heart.jpg

• meatsweats86
• Nov 21, 2016

 

crazymoon

Legendary Pitmaster

Original poster

OTBS Member

SMF Premier Member

★ Lifetime Premier ★

Thread starter

Aug 24, 2014

7,832

3,182

Great North Woods, NH

• Nov 21, 2016

• #8

atomicsmoke said:

That looks great. How was the texture? I never cooked heart whole before...sure makes nice slices.

Click to expand...

 

atomicsmoke

Master of the Pit

OTBS Member

Apr 3, 2014

4,313

1,235

Toronto, Canada

• Nov 21, 2016

• #9

MeatSweats86 said:

Looks great. Never had deer heart before. How gamey does it taste compared to the backstraps?

I was planning on giving it a try this year on the grill. Maybe I should have went for the neck shot instead of the heart. The good news is the deer only jumped 5 feet and laid to rest!

Heart.jpg

• meatsweats86
• Nov 21, 2016

Click to expand...

Stir fry?

 

c14james35

Meat Mopper

Apr 5, 2014

214

29

• Nov 22, 2016

• #10

That looks amazing. The last 2 years I've been wanting to try the heart but ended up leaving it in the gut pile. This definitely is going to make me keep the next one

 

crazymoon

Legendary Pitmaster

Original poster

OTBS Member

SMF Premier Member

★ Lifetime Premier ★

Thread starter

Aug 24, 2014

7,832

3,182

Great North Woods, NH

• Nov 23, 2016

• #11

c14james35 said:

That looks amazing. The last 2 years I've been wanting to try the heart but ended up leaving it in the gut pile. This definitely is going to make me keep the next one

Click to expand...

C14J35, You won't regret keeping it !

 

disco

Epic Pitmaster

OTBS Member

SMF Premier Member

Oct 31, 2012

11,135

5,265

Canadian Rockies

• Nov 23, 2016

• #12

Truly a work of art! 

Disco

 

b-one

Legendary Pitmaster

OTBS Member

Aug 31, 2014

8,954

1,562

Michigan

• Nov 23, 2016

• #13

Definitely looks delicious!

 

jonny5000

Newbie

Dec 24, 2016

4

10

Iowa

• Dec 29, 2016

• #14

Did you soak the heart at all? I have 2 in the freezer, as they were frozen by the time I got out of the field. Also what type of rub did you use?

 

mowin

Master of the Pit

May 30, 2015

1,220

246

upstate ny

• Dec 30, 2016

• #15

My dad loved deer heart. I was never a fan. Tried it a few times, but wasn't for me. When Dad would fry it up with butter and onoons, it sure did smell good.

 

crazymoon

Legendary Pitmaster

Original poster

OTBS Member

SMF Premier Member

★ Lifetime Premier ★

Thread starter

Aug 24, 2014

7,832

3,182

Great North Woods, NH

• Jan 5, 2017

• #16

Jonny5000 said:

Did you soak the heart at all? I have 2 in the freezer, as they were frozen by the time I got out of the field. Also what type of rub did you use?

Click to expand...

J5000, No brining but just rinsed out real well with ALL the fat removed.  I used McCormicks Cowboy Rub  after rubbing the heart with Olive oil.