I did some the other night, smoked them at around 230-240 with salt, pepper, garlic powder and a dash of cayenne. Turned out so good that I went to the commissary today and bought six more. Right now they are in the fridge in apple juice, soy sauce and 6 crushed cloves of garlic.
OK, thanks for the pointer. I don't have apple wood but do have some pecan wood I have been wanting to use. I think this will be a good time for it. I heard woods like hickory or mesquite are too strong for pork.