I got lucky w/ a nice buck during NH muzzleloader season and had to smoke the heart! Here it is untrimmed, Trimmed in 2nd photo-added rub in 3rd photo(used mustard and cowboy rub) 4th shot is out of the smoker at 165*after about 3 1/2 hours at 225*.Final shots are sliced and the last shot is chilled and added to crackers with Monterey Jack cheese.Delicious!!!!