I think it depends on how you want to eat them. They are often times a cut of pork shoulder although some have seen them as a cut of pork loin in their area. I like to cube them and make pork shoulder burnt ends with them. I think that last time I did them I smoked them for a few hours, got them cold again, vac sealed, sous vide, cold again, then onto smoker after mixing in bbq sauce. I did that over a few days or a week as I was not in any hurry in between steps. I (and those who were at the picnic I took them to) enjoyed them.