These are beef hearts. First picture is raw after trimming. Second is after the brine, rolling, and trussing. I basically roll the heart into itself to form a log. The cheese cloth and twine hold the shape. Last picture is post smoking, notice how the cheese cloth and twine allows it to keep its shape out of the smoker. I cook them till the internal temperature is about 150. I would say anywhere from 140-160 would be good.