I prefer them smoked for an hour, then braised in Middle Eastern/Chinese spices. But, they are delicious just smoked as well. I like a little (very little) cinnamon and allspice added to a basic rub.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"I'm Armenian...perhaps...but then again...maybe not..."