Overview

Lean, beefy, and surprisingly tender when cooked right, smoked beef heart shines when taken to a rosy medium‑rare and sliced thin. This guide focuses on clean post oak smoke, precise temps, and confident trimming for steak‑like results.

Ingredients

• 1 whole beef heart, trimmed, 2.5–3.5 lb (1.1–1.6 kg)
• Kosher salt at 2% of trimmed weight (about 27 g for a 3 lb/1.36 kg heart; ≈1.5 tbsp Morton or 2.5 tbsp Diamond Crystal)
• Freshly ground black pepper at ~1% (about 14 g; ≈1.5 tbsp)
• Garlic powder, 4 g (1¼ tsp)
• Ground coriander, 4 g (1½ tsp)
• Neutral oil or melted beef tallow, 15 ml (1 tbsp)

Equipment

• Offset smoker, kettle with two‑zone setup, or pellet grill
• Instant‑read thermometer (and/or leave‑in probe)
• Sharp boning/fillet knife
• Butcher’s twine (if rolling)
• Wire rack and sheet pan
• Heat‑resistant gloves
• Chimney starter and lump/briquettes
• Post oak splits or chunks

Wood

Post oak (clean‑burning); apple or cherry as lighter alternatives

Time & Temp

Time & Temp
Smoke temp: 240 °F (116 °C)
Target internal: 133 °F (56 °C)
Approx duration: 1 hours

Why Smoke Beef Heart

Beef heart eats like an ultra‑lean steak with deep, iron‑rich flavor and a fine, tight grain. It has almost no intramuscular fat, so it rewards precision: clean fire, moderate pit temps, and a pull at true medium‑rare for tender, juicy slices that stand up to chimichurri, onions, or tortillas.

Sourcing and Trimming

Ask your butcher for a fresh, whole beef heart with the outer fat cap and connective tissue intact; you’ll trim it yourself. Keep it cold (≤40°F / 4°C) until trimming. On a sturdy board, open the heart along any natural seams and butterfly to expose the interior. Remove the fat cap, silver skin, tough sinew, valves, and any gristle. Aim for one or two flat, even pieces about 1–1.5 in (2.5–4 cm) thick. For even cooking and easy slicing, you can roll the trimmed heart into a log and tie every 1.5 in (4 cm) with butcher’s twine, or leave it flat if thickness is consistent. Pat dry thoroughly.

Seasoning: Dry Brine for Confidence

Heart benefits from a straightforward steak approach. Salt by weight (about 2% of trimmed weight) to penetrate and hold moisture, then add a simple pepper‑forward rub. Lightly oil to help smoke color. Place the seasoned heart on a wire rack over a sheet pan, uncovered, and refrigerate 4–24 hours. This dry‑brine window firms texture, deepens beefiness, and dries the surface for better browning. If you prefer to mellow minerality, a 30‑minute cold soak in lightly salted water beforehand, kept refrigerated, is optional; pat very dry before seasoning.

Fire Management and Wood Choice

Run a small, clean fire that makes thin blue smoke, not white billows. Build a solid coal bed, preheat your splits on the firebox, and keep the exhaust wide open; control temp with the intake and fuel size. Post oak is ideal here—classic Central Texas character without harshness. Apple or cherry also work for a lighter, slightly sweet profile. Avoid resinous or overly smoky woods; heart’s lean profile picks up off flavors fast.

Target Temps and Timing

Cook at a steady 235–255°F (113–124°C) grate temp. Because heart is compact and lean, it cooks quickly: expect roughly 45–75 minutes to reach medium‑rare in the thickest section. Start checking internal at 30 minutes using a fast, accurate thermometer. Pull at 130–135°F (54–57°C) for medium‑rare; carryover will add 3–5°F (2–3°C). If you want a deeper crust, a very quick hot finish (30–60 seconds per side over direct coals or a ripping hot cast‑iron) works—just pull from the smoker at 5°F (3°C) below your target to account for the sear.

Step‑by‑Step Smoking

Preheat the pit to 240°F (116°C) with a clean coal bed and preheated post oak splits. Place the heart on the grate away from direct flame, thicker side toward the hotter zone. Insert a probe in the thickest center if you have one, or spot‑check with an instant‑read. Keep thin blue smoke and steady airflow; add small, preheated splits as needed. Spritzing isn’t necessary; moisture on this lean cut cools the surface without benefit. When internal reads 130–135°F (54–57°C), move to a board and rest 5–10 minutes loosely tented. Optional: kiss over high heat 30–60 seconds per side before the rest to add color and a hint of char.

Slicing and Serving

Slice across the grain at a shallow bias into 1⁄8–1⁄4 in (3–6 mm) slices. Properly cooked heart will show a uniform rosy interior with clear juices and a tender, springy bite. Serve like steak: with chimichurri, salsa verde, charred onions, or simply salt, lemon, and olive oil. It’s great in tacos, on salads or grains, or alongside roasted potatoes. Because it’s very lean, a finishing drizzle of warm beef tallow or good olive oil helps.

Pellet, Kettle, and Offset Notes

Pellet grills: Run 225–250°F (107–121°C) on a mild oak or apple pellet; choose a high‑quality pellet for clean burn. Kettle: Set up two‑zone with a small bed of fully lit briquettes and 1–2 post oak chunks on the hot side; cook on the cool side with vents mostly open. Offsets: Keep the splits small, preheated, and the fire lively—don’t choke the pit. In all cases, prioritize clean, thin smoke and fast readouts over guesswork; heart goes from perfect to overdone quickly.

Food Safety and Storage

Handle raw heart like any raw beef: keep below 40°F (4°C), avoid cross‑contamination, sanitize tools and surfaces, and wash hands. USDA guidance for whole beef steaks/roasts is 145°F (63°C) with a 3‑minute rest; USDA recommends 160°F (71°C) for organ meats. Many cooks serve beef heart medium‑rare for best texture and accept the associated risk; choose what aligns with your comfort and local regulations. Rest smoked heart no more than 10 minutes at room temp before slicing. Refrigerate leftovers within 2 hours in shallow containers; use within 3–4 days. Reheat slices gently to 165°F (74°C) and avoid repeated reheats.

Troubleshooting

If the heart tastes strong, ensure thorough trimming of valves, silver skin, and fat, and consider a short cold soak next time. If it’s dry or livery, you likely overshot temp; slice thinner, sauce, and plan an earlier pull. If smoke flavor is acrid, your fire was dirty—run a smaller fire, preheat splits, and keep exhaust wide open. If thickness varies, tie into an even log to normalize cook time.

Notes

• Check internal temperature early; heart cooks faster than most barbecue cuts.
• For a stronger sear, pull at 125–128°F (52–53°C), sear 30–60 seconds per side, and rest to finish around 130–135°F (54–57°C).
• Tie into an even cylinder for uniform doneness and prettier slices.
• Keep smoke thin and blue; white, billowy smoke will turn this lean cut bitter.
• If following USDA guidance strictly for organ meats, cook to 160°F (71°C); texture will be firmer and drier—slice very thin and sauce.