Beef Heart Recipe Smoker​

My sister has always been the adventurous eater in our family. While I was ordering chicken fingers at restaurants well into my twenties, she was trying escargot and ordering the weirdest things on every menu. So when she called me last spring with what she called her “ultimate challenge,” I should have known it would be something completely out of my comfort zone.

“I dare you to smoke a beef heart,” she said, laughing like she’d just suggested I climb Mount Everest in flip-flops. “I found this amazing recipe online, and if you can actually make it taste good, I’ll do your meal prep for a month.”

My sister’s meal prep is legendary, so the bet was too good to pass up, even though the thought of cooking organ meat made my stomach turn. She texted me this recipe from some obscure food blog she’d discovered, along with about fifty laughing emojis.

My husband just shook his head when I told him about the bet, but he helped me fire up the smoker anyway. Six hours later, when that beef heart came off the smoker perfectly tender and smoky, I called my sister immediately. That first bite was incredible – rich, beefy, and nothing like I’d expected.

What is Smoked Beef Heart?

Smoked beef heart is exactly what it sounds like a whole beef heart that’s trimmed, marinated, and slowly cooked on a smoker until tender. At first, it can feel a little intimidating because most of us didn’t grow up cooking organ meats, but once you get past that, it’s simply another cut of beef. The smoking process gives it depth, while the marinade helps balance the natural richness of the meat. When sliced thin across the grain, the heart has a pleasant, beefy taste that works well in tacos, sandwiches, or served on a plate with bread and simple sides.

Why Try Beef Heart on the Smoker?

Trying beef heart on the smoker might sound unusual, but it’s a chance to discover something new in the kitchen. The heart is a muscle, just like other cuts of beef, and when treated with care it turns out tender and full of character. Smoking it low and slow brings out flavors you don’t expect, and the process itself is rewarding. It’s also an affordable cut compared to many others, which makes it worth experimenting with. Once sliced thin and served, it becomes a dish that can surprise your family and maybe even change the way you see cooking.

Best Wood for Smoking Beef Heart

When it comes to smoking beef heart, the wood you choose makes a big difference in the taste. I like to use apple or cherry wood because they give a gentle, slightly sweet smoke that doesn’t overpower the meat. If you want a stronger, more traditional smoky flavor, hickory is a good option, though it can be bold if used heavily. Oak is another steady choice that sits nicely in the middle. You don’t need anything fancy—just pick a wood that matches how smoky you want the heart to turn out, and let the slow cooking do the rest.

Key Ingredients in Beef Heart

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• Beef heart (about 3 pounds) – trimmed and prepared for smoking

• Olive oil – base for the marinade

• Garlic – minced for flavor

• Smoked paprika – adds depth to the seasoning

• Chili powder – brings warmth

• Ground cumin – earthy balance

• Black pepper – simple seasoning

• Kosher salt – enhances all the flavors

• Cayenne pepper (optional) – for a little heat

• Apple cider vinegar – helps tenderize the meat and brighten the marinade

• Beef broth – keeps the heart moist while smoking

• Optional toppings – lime wedges, parsley or cilantro, tortillas, or crusty bread

Tips for the Best Beef Heart

• Trim carefully – remove fat, silverskin, and membranes so it cooks evenly.

• Marinate well – let it rest in the seasoning for at least an hour, or overnight if you can.

• Lay it flat – cutting the heart open like a steak helps it smoke more evenly.

• Choose the right wood – fruit woods give mild smoke, while hickory gives a stronger flavor.

• Keep it moist – spritz with broth or place a pan inside the smoker.

• Slice thinly across the grain – this makes each bite tender.

Kitchen Equipment Needed

• Sharp knife – for trimming fat and membranes

• Cutting board – sturdy surface for prepping

• Mixing bowl – to prepare and coat the marinade

• Tongs – to handle the heart on and off the smoker

• Smoker or grill with lid – for slow cooking with wood

• Wood chips or chunks – apple, cherry, oak, or hickory

• Small spray bottle or pan – to keep the meat moist with broth

• Meat thermometer – to check doneness

• Foil – for resting the smoked heart

• Sharp slicing knife – for cutting thin slices before serving

What to Serve with Smoked Beef Heart

When I serve smoked beef heart, I like to keep the sides simple and familiar. Warm tortillas are a great choice if you want to make it into tacos with a little squeeze of lime and fresh herbs. Crusty bread also works well, especially when paired with roasted vegetables like potatoes, carrots, or green beans. A fresh salad with a light dressing can balance the richness, and rice or quinoa makes it feel like a full meal. The slices are thin and easy to pair, so you can mix and match sides depending on what you have on hand that day.

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Variations and Substitutions

• Different marinades – use soy sauce, lime juice, or balsamic vinegar instead of apple cider vinegar.

• Spice swap – try oregano, coriander, or thyme in place of chili powder and cumin.

• Wood choice – use apple or cherry for mild smoke, or hickory and oak for stronger flavor.

• Cooking method – if you don’t have a smoker, grill over indirect heat or roast in the oven.

• Serving style – slice for tacos, serve with bread, or chop into salads and grain bowls.

• Vegetarian swap – try smoking thick portobello mushrooms with the same marinade.

How to Store and Reheat Smoked Beef Heart

I usually store smoked beef heart by letting it cool first, then placing the slices in an airtight container. It keeps well in the fridge for up to three days. If I want to save it longer, I wrap the pieces tightly or use freezer bags, and it freezes for about two months. When it’s time to reheat, the stovetop works best—just warm the slices gently in a skillet with a splash of broth to keep them moist. The microwave is fine for quick meals, but I always cover the dish so it heats evenly without drying out the meat.

Frequently Asked Questions

Is beef heart tough to cook?
Not if trimmed and sliced properly—smoking low and slow keeps it tender.

Do I have to use a smoker?
No, you can also use a grill with indirect heat or even roast it in the oven.

How do I know when it’s done?
Use a meat thermometer—aim for 150–160°F for medium doneness.

Can I marinate it overnight?
Yes, longer marinating helps deepen the flavor.

What’s the best way to serve it?
Slice thin across the grain and enjoy in tacos, sandwiches, or with simple sides.

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