I would rub them up like a brisket, salt, pepper, garlic and onion powder, then onto the cooker for a while, until they are tender, probe tender at least, then quickly eat them all and tell the family that something bad happened, and pizza has been ordered.
I really prefer these smoked through, no foil and no braise is needed.
oh...250F to 275F, for 4 to 6 hours, varies a fair bit due to small size, just check at around 2 hours, toothpick works fine.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"I'm Armenian...perhaps...but then again...maybe not..."