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Cherry smoked deer heart

crazymoon

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This is my favorite method for a deer heart,trim the majority of the fat off.

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Roll in any rub you desire, I used a Weber hot/sweet rub after rubbing with olive oil .
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Smoked in cherry wood chips at 225*-250* for close to 4 hours
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I usually have one or two hot slices and then let cool for a cheese/cracker combo but I ate 1/2 of it right out of the smoker with a cold beer ,delicious !!! Thanks for looking. CM
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chilerelleno

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Best meat on a deer, mmmmmm!
Dammit man, I can almost taste it.
 
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checkdude

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Darn looks good,! No deer this year but I bet I could use beef. It's worth a try. Will be smoking pork hocks on Sunday so 1 beef heart will go on after. Just have to decide on a rub.
 

pc farmer

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Looks good. What IT did you take it to?
 

jcam222

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Looks juicy!! I’ve never tried deer heart or any heart for that matter. What’s its taste and texture like?
 

doongie

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I did one last year, turned out excellent. Haven’t yet tried beef or pork like I wanted to. Looking forward to another one or two hearts this season.

 

crazymoon

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Looks good. What IT did you take it to?
Adam, I quit using a probe as I was missing the meat and putting it in the chamber and getting false readings.Some hearts I do around 3 hours at 250 and they are medium rare ,this one was about four and is medium.

Looks juicy!! I’ve never tried deer heart or any heart for that matter. What’s its taste and texture like?
JC, The higher the temp and the longer it is in the smoker will make the outside a bit chewy but the middle is like a good steak. The whole heart is delicious.
 

Bearcarver

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Awesome Looking Deer Heart, CM!!!
Nice Job!
Like.
We always tried to consume the Heart the night of the Kill, or as close as Possible.
Unless of course some Non-Thinking Daniel Boone blew the heart into pieces!!!

Bear
 

SmokinAl

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Never had one, but it sure looks good!!!!!
Al
 

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