I smoked these using hickory chunks and chips using the 3-2-1 method and thought they came out great. I maintained a temperature of 225 degrees for the entire 6 hours and sauced during the last hour. The only thing that would have made them better was homemade sauce. I was out of homemade and used Sweet Baby Rays which isn't bad for a bottled sauce. Rubbed down (overnight) and ready for the smoker. After six hours in the smoker, ready to eat.