Low and slow kind of day

Discussion in 'Beef' started by syrfd524, Dec 22, 2011.

  1. 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.
     
  2. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Heart meat?

    I would guess it is pretty lean and a bit tough  Can't wait to see how it comes out.
     
  3. 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.
     
  4. ak1

    ak1 Master of the Pit OTBS Member

    Interesting. I've used heart to make goulash, but have never smoked it. I'll be interested to see how it turns out.
     
  5. 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![​IMG]

    Here's another

    [​IMG]
     
  6. 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.
     
  7. venture

    venture Smoking Guru OTBS Member

    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.
     
  8. rbranstner

    rbranstner Smoking Guru OTBS Member

    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.
     
  9. 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
     
  10. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Sounds really good! Got any cut shots?
     
  11. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

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

    miamirick Master of the Pit OTBS Member SMF Premier Member

    heart looks very interesting

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

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    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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