All different ways.
If wrapped in foil and slow smoked, they fall apart for great
sandwiches (BBQ sauce added after cooking, if desired) or even
baked potato topping, if you have a lot of folks to feed.
Some folks cut them into steaks or chops, and grill or bake ‘em.
Me, I kind of like cutting them into medallions, butterflying them,
rolling them in flour after soaking in milk and chicken frying them.
With gravy yet.
Now I’m hungry.
Slow smoked sounds good. Do you usually marinate them or use some kind of rub?