Basically for myself? I prefer to get freshly baptised Catholic babies. First? I brine it in a combination of salted water and add some garlic and onions to it along with some great hungarian paprika. Then? I get the smoker going, with some hicory wood chips and slow smoke that sucker until it is falling off the bone tender. And I serve the meat with a nice bowl of fava beans along with a nice Chianti.
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