I managed to smoke a deer heart. It can be done. The heart only weighed a pound and a half so I brined it for about 3.5 hours then rinsed it in cold runng water and toweled it off. Then I took a little bit of raw onion and a thick slice of my homemade bacon and finely diced them together to make stuffing. After stuffing the heart I thinly sliced some more bacon and pinned it all over the top of the heart and threw it in the smoker. Set the temp at 225 degrees with a small piece of hickory, inserted the temperature probe and started the process. In a little over three hours it was at 160 core temp. I took it out and put it in the oven at 170 degrees while we cooked the spuds and veggies. The little sucker turned out pretty damned good. Moist and tender. Yahooooooo!
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