Just wondering if anyone has tried doing beef liver. Personally, it is probably the only food that I am unable to eat. My Mrs, however, is a different story as she needs to have it every 2 mths. I decided to try it out on the smoker. Butcher cut me a 7.5# piece, skinned and cleaned it. Brought it home and decided an injection was the best way to go.. Mixed up maple whiskey, worshter, garlic and au jus. Rubbed it down with mccormicks cowboy rub and set it to smoke.. Pulled it off when internal temp hit 140* and sliced at 146* Did up a sage and red wine gravy with the bacon and onions and served with smoked veg Any one have a better way of doing this?.. Flavour was great but the texture kills me.