Ingredients:

  • 1/4 cup olive oil
  • 6 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh thyme, chopped
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 beef heart (about 2-3 pounds), trimmed and cleaned
  • Wood chips (hickory, mesquite, or your choice)

Instructions:

  1. Combine olive oil, minced garlic, chopped rosemary, chopped thyme, balsamic vinegar, salt, and black pepper in a large mixing bowl.
  2. Place the trimmed beef heart in the marinade, ensuring it is fully coated. Cover and refrigerate for 30 minutes.
  3. Preheat your smoker to 225°F (110°C). Soak wood chips in water for at least 30 minutes and then drain.
  4. Place the marinated beef heart on the smoker rack. Add wood chips to the smoker box or directly on the coals.
  5. Smoke for approximately 4 hours, or until the internal temperature reaches 160°F (71°C).
  6. Remove from the smoker and let rest for 10-15 minutes. Slice and serve.