Thinking of smoking some pork neck bones in a couple of days along with some chicken breasts I am going to do. I have never done these before, but have looked around for folks who have. It seems the most popular recipes are to smoke them up for soup/stock or to use in a red sauce for other recipes. I plan on hitting them up with rub & smoking them, while adding some BBQ sauce for the last hour or so they are in the pan. I plan on munching on some of them right away, but also to maybe keep some back to add to some beans next week or something. There doesn't seem to be a whole lot of info around here on doing that so I was hoping people with experience on this cut can give me some pointers or keep me from screwing it up. I would sure appreciate it.