I've been playing with beef hearts lately, a local place has them on a regular basis for $1.29/lb and they are surpisingly easy to cook and tasty (to me). I recent tried smoking one, aimed for 8 hours, but ended up 12. Wrapped it and set it in the fridge overnight, then sliced, at it was heaven. I am now considering a doing a batch of 4, but have seen some conflicting opinoins about where to cure it first. I have Prague, Insta, and Mortons, but only use them for jerky. Any reason I should consider curing this next batch? I'm not brining it first (i think this is the decision point on curing or not, right?), and I am making sure to bring it 140-160 at some point. Thoughts? If it matters this a bradley 4 rack digital, I'm doing 3 hours smoke (hickory or mesquite) then the rest without. 200 for first hour, then 140 for next 8, then crank the heat until internal is acceptable then pull.