Smoked Beef Heart

Smoked Beef Heart



  • Cut webbing(strings) out of inside, trim fat if desired
  • Coat lightly in Worcestershire Sauce, rub in
  • Season as desired with salt, pepper, garlic
  • Add dollop(s) of butter to inside
  • Add Sprig of Thyme
  • Wrap with string or toothpicks if desired.
  • Smoke @ 185° to internal temp of 120° over oak wood
  • Remove from smoker
  • Spray with Duck Fat
  • Sear on hot grill, open flame, or cast iron until internal temp is 135°
  • Remove and rest for 5-10 minutes
  • Eat your heart out! 🙂
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