I used a Santa Fe tri tip rub injected it with butter. cooked it at 250 and wrapped it at 160 and finished it at 204. Delicious. Couldn't stop eating it. Its the cheapest meat you can get. Great cubed on tacos too
maybe reduce searing time a bit and pull off while your traeger gets down to smoking temp. peach butcher paper last bit of cook time. dont have a traeger but I have a heart from a steer we butchered and gonna pull it out of the freezer soon. thanks for the video and pointers!
Maybe on a steak, but the heart is a bit too rubbery for me if it’s too rare. Been working through a tongue I just smoked. Should have made a video, just didn’t think to. It was oddly mushy on the inside. I peeled off the membrane and tough top, then seared it, then smoked it for a few hrs. The inside was really soft. Taste was good though!
The heart has fibers ... like skirt steak . It is always cooked grilled and sliced against the grain . And just FYI we in Latin America have no problem with some bite on our steak ... grilled medium rare, cut agains the grain is fine for heart and short ribs instead in braising or smoking.
Most of the organ meats need to be rare, or else it really tastes nasty, and rubbery.. normally with heart I cut into small steals. A pan with high heat, cook a minute or two on each side and you are good. Same with liver. Overcooking can really ruin it.
@@jamespetkwitz8737 I haven't had beef heart but I cook liver medium rare on the rare side and its delicious! I think the gentleman in the video over cooked his heart quite a bit.
Yeah unfortunately it was over cooked, but actually not bad. It didn't dry out or get tough. Nice thing about heart, it's a soft meat anyway. It's still darn good eatin' even well done!
I used a Santa Fe tri tip rub injected it with butter. cooked it at 250 and wrapped it at 160 and finished it at 204. Delicious. Couldn't stop eating it. Its the cheapest meat you can get. Great cubed on tacos too
Now thats'what I call HEARTBURN!!
Hehe, nice!
Well, my mom use to say" if its smoking its cooking. When its burnt its done. " I started cooking my own steak at an early age. Keep cooking
My mother had a knack for burning steaks too. I grew up preferring pork. I didn’t know what a good steak was until I moved to Texas!
Reverse sear! Smoke first then sear it. If you sear first you block the smoke from penetrating in.
maybe reduce searing time a bit and pull off while your traeger gets down to smoking temp. peach butcher paper last bit of cook time. dont have a traeger but I have a heart from a steer we butchered and gonna pull it out of the freezer soon. thanks for the video and pointers!
Good luck! Thanks for sharing your ideas too. Hope it turns out great!
Informative video, thanks for the Traeger tips
Not sure what tip I gave, other than that beef heart is awesome on the smoker! 😋
What flavor pellets did you use?
General pit boss mix. Nothing special.
Very entertaining! Thanks!!!
Dude .. it’s got to be rare !!
Maybe on a steak, but the heart is a bit too rubbery for me if it’s too rare. Been working through a tongue I just smoked. Should have made a video, just didn’t think to. It was oddly mushy on the inside. I peeled off the membrane and tough top, then seared it, then smoked it for a few hrs. The inside was really soft. Taste was good though!
The heart has fibers ... like skirt steak . It is always cooked grilled and sliced against the grain . And just FYI we in Latin America have no problem with some bite on our steak ... grilled medium rare, cut agains the grain is fine for heart and short ribs instead in braising or smoking.
Most of the organ meats need to be rare, or else it really tastes nasty, and rubbery.. normally with heart I cut into small steals. A pan with high heat, cook a minute or two on each side and you are good. Same with liver. Overcooking can really ruin it.
@@jamespetkwitz8737 I haven't had beef heart but I cook liver medium rare on the rare side and its delicious! I think the gentleman in the video over cooked his heart quite a bit.
That's overcooked bro
😂😂😂😂 you don’t sear for 30 mins. Maybe 2 minutes on each side. Then cook slow.
You do you bud. I’m still perfecting my recipe. I was treating it more like a brisket, trying to get a little bark on it
Tom Brueggen well a piece of bark is about all you ended up with. My best friend is a dentist if you chipped a tooth.
Thanks for the info I definitely learned how not to cook it!
you are funny
Ok. Thanks for watching.
Shoe leather :(
you need to remove most of the fat and silver skin before cook
Perhaps. It turned out pretty well.
Over cook?
Yeah unfortunately it was over cooked, but actually not bad. It didn't dry out or get tough. Nice thing about heart, it's a soft meat anyway. It's still darn good eatin' even well done!
Grossly over cooked.
First one I ever did. I leave them more rare now.
you have to shave off all the fat because it is gross tasting.