I did a beef heart pastrami using pop's brine, it turned out great!
Sorry no pic's but the camera and me are having a misunderstanding .
I soaked it for 14 days in the pops brine then smoked it in my MES analog with a mail box mod.
Used apple pellets in the AMPS at 160 for 5 hours then bumped it up to 225 till I got an IT of 180, total time was 8 hours.
This is almost the same taste as the one I did with brisket. If I cut it small it looks like cubes of beef and no one thinks it is heart, have had no complaints so far. I will be doing this again and hope to have pics with the next one.