Low and slow kind of day

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

syrfd524

Newbie
Original poster
Dec 2, 2011
11
10
Syracuse, NY
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.
 
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.
 
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!
3f9f6afe_Stuffedheart2.jpg


Here's another

0a17ae37_Stuffedheart1.jpg
 
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.
 
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.
 
icon_cool.gif


It just goes to show you that you should try everything twice. You might have screwed it up the first time.
 
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!
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads

Clicky