Anyone have experience with smoking cow's heart? I really like the stuff sautéed/braised for breakfast. I get it from a farm booth at the farmer's market that has it already sectioned into pieces that are on average a bit less than a pound, IIRC. (I don't have one for reference because I ate all the pieces I had in the freezer!). I'm concerned that they may be a bit small for use in the smoker.
There is a specialty butcher nearby that I haven't visited yet. Maybe I can get whole or half hearts from them if a bigger piece is likely to be more successful.
