This is my favorite method for a deer heart,trim the majority of the fat off.
Roll in any rub you desire, I used a Weber hot/sweet rub after rubbing with olive oil .
Smoked in cherry wood chips at 225*-250* for close to 4 hours
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
Roll in any rub you desire, I used a Weber hot/sweet rub after rubbing with olive oil .
Smoked in cherry wood chips at 225*-250* for close to 4 hours
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