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.