Smoked Beef Heart Recipe: Easy, Flavorful, and Delicious

When it comes to adventurous cooking that delivers rich flavor and impressive results, smoked beef heart is an absolute game-changer. Often overlooked, beef heart is a wonderfully lean and nutrient-dense cut that absorbs smoky flavors beautifully.

Whether you’re a seasoned pitmaster or a curious culinary explorer, this recipe will guide you through the process of turning this unique ingredient into a tender, flavorful dish that steals the show at any barbecue or dinner table.

Smoked beef heart has a robust, beefy taste with a slightly gamey undertone that pairs perfectly with bold spices and slow cooking. The heart’s dense texture means it benefits from a low and slow smoking process, resulting in a melt-in-your-mouth experience that’s both satisfying and nutritious.

Ready to impress your family and friends with something truly special? Let’s dive into this detailed smoked beef heart recipe that’s both approachable and delicious.

Why You’ll Love This Recipe

This smoked beef heart recipe is a fantastic way to explore offal cooking with a focus on flavor, texture, and nutrition. Beef heart is packed with protein, iron, and essential vitamins, making it a powerhouse of nutrients.

Plus, smoking infuses it with a deep, smoky aroma that transforms the meat into something extraordinary.

You’ll appreciate how simple it is to prepare, even if you’re new to smoking or cooking organ meats. The recipe uses straightforward ingredients and techniques, but the end result feels gourmet.

Whether for a special occasion or a weekend barbecue, this dish stands out and offers a delicious alternative to traditional smoked meats like brisket or ribs.

Additionally, using beef heart is an excellent way to utilize the whole animal, which supports sustainable cooking practices. It’s budget-friendly and packs a flavor punch that rivals more expensive cuts.

Overall, this recipe is a perfect blend of taste, nutrition, and culinary adventure.

Ingredients

• 1 whole beef heart (approximately 2-3 pounds), trimmed and cleaned
• 3 tablespoons olive oil
• 2 tablespoons kosher salt
• 1 tablespoon black pepper, freshly cracked
• 1 tablespoon smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cayenne pepper (optional, for a kick)
• 2 cups wood chips (hickory or mesquite recommended)
• 1 cup beef broth (for spritzing)
• Optional glaze: 2 tablespoons honey mixed with 1 tablespoon apple cider vinegar

Equipment

• Smoker or charcoal grill with a lid for indirect cooking
• Meat thermometer (preferably digital probe)
• Sharp boning knife for trimming the beef heart
• Mixing bowls for seasoning and marinade
• Spray bottle for spritzing beef broth
• Cutting board
• Aluminum foil or butcher paper for wrapping (optional)
• Tongs and heat-resistant gloves

Instructions

1. Prepare the beef heart: Rinse the beef heart under cold water and pat it dry with paper towels. Using a sharp boning knife, carefully trim away any excess fat, connective tissue, and visible blood vessels. Cut the heart in half to expose the chambers, then slice it into 1- to 1.5-inch thick steaks or strips, depending on your preference.
2. Season the meat: In a small bowl, combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper (if using). Rub the olive oil evenly over the beef heart pieces, then coat them thoroughly with the spice blend. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor penetration.
3. Prepare your smoker: Preheat your smoker to a steady 225°F (107°C). Add your choice of wood chips—hickory or mesquite work best for beef—to the smoker box or directly on the coals. Ensure you have a water pan inside the smoker to maintain moisture during the cooking process.
4. Start smoking: Place the seasoned beef heart pieces on the smoker grates, leaving space between each piece for smoke circulation. Insert a meat thermometer probe into the thickest part of one piece to monitor internal temperature.
5. Maintain temperature and moisture: Smoke the beef heart at 225°F, spritzing with beef broth every 45 minutes to keep the meat moist and enhance flavor. Continue smoking until the internal temperature reaches about 140°F (60°C) for medium-rare or 160°F (71°C) for well done. This will typically take 2.5 to 3.5 hours depending on thickness.
6. Optional wrapping: Around the 2-hour mark, you can wrap the beef heart pieces in aluminum foil or butcher paper to help retain juices and speed up cooking. This step is optional but recommended for a more tender result.
7. Apply glaze (optional): If you like a touch of sweetness and tang, brush the honey and apple cider vinegar glaze onto the beef heart during the last 30 minutes of smoking.
8. Rest the meat: Once your beef heart reaches the desired internal temperature, remove it from the smoker and let it rest covered loosely with foil for 15-20 minutes. Resting allows juices to redistribute, ensuring moist and tender bites.
9. Slice and serve: Slice the beef heart thinly against the grain for the best texture. Serve warm with your favorite sides or sauces.

Tips & Variations

“Don’t rush the smoking process—low and slow is key to tender, flavorful beef heart.”

• Trimming: Proper trimming is essential to avoid chewy bits. Take your time removing sinew and fat.
• Marinating: Try marinating the beef heart overnight in a mixture of soy sauce, Worcestershire, and garlic for an Asian-inspired twist.
• Wood choice: Experiment with different wood chips like apple or cherry for a sweeter smoke profile.
• Serving size: Beef heart is quite rich, so smaller portions per person work well paired with fresh salads or pickled vegetables.
• Leftovers: Chop smoked beef heart to add to tacos, sandwiches, or salads the next day.

Nutrition Facts

Serving Suggestions

Smoked beef heart pairs beautifully with a variety of sides and sauces. For a classic barbecue vibe, serve it alongside creamy coleslaw, baked beans, and a tangy barbecue sauce.

The rich, smoky flavor also complements fresh, crisp salads with citrus vinaigrettes that balance the meat’s intensity.

For something more hearty, accompany the beef heart with roasted root vegetables or garlic mashed potatoes. You can also slice it thin and serve as a protein topping for grain bowls with quinoa, roasted veggies, and avocado.

Don’t forget a squeeze of fresh lemon or a drizzle of chimichurri sauce to add brightness and freshness.

Conclusion

Smoking a beef heart is a rewarding culinary experience that brings out deep, savory flavors and a unique texture unlike any other cut. This recipe offers a straightforward method for preparing and smoking the heart to tender perfection, making it accessible for all skill levels.

By embracing this nutrient-rich, economical cut, you not only expand your cooking repertoire but also practice sustainable eating by utilizing the whole animal.

Whether you’re cooking for a backyard gathering or simply looking to challenge yourself in the kitchen, smoked beef heart is a delicious and impressive dish that’s sure to become a favorite. Pair it with your favorite sides and enjoy the rich smoky aroma and bold flavors.

Happy smoking!

For more exciting smoked meat recipes, check out our Smoked Brisket Recipe, Smoked Pork Shoulder, and Smoked Lamb Chops to keep your grill sizzling all season long!

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