Hi all!
long story short: I’ve been asked to smoke a moose heart (from a calf, shot yesterday). But how? The plan is to barbecue it, not cold smoke it. But what I can’t decide is whether I should
A) treat it like beef cheeks, since it is lean and works hard every day, meaning 12 hour low n slow,
OR
B) Smoke it until it reaches 130-140 deg F, then slice and eat, like you would a beef tenderloin.
Any advice, hints or ideas from the esteemed pit members? Has any of you smoked a heart before?
long story short: I’ve been asked to smoke a moose heart (from a calf, shot yesterday). But how? The plan is to barbecue it, not cold smoke it. But what I can’t decide is whether I should
A) treat it like beef cheeks, since it is lean and works hard every day, meaning 12 hour low n slow,
OR
B) Smoke it until it reaches 130-140 deg F, then slice and eat, like you would a beef tenderloin.
Any advice, hints or ideas from the esteemed pit members? Has any of you smoked a heart before?
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