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I often do a second smoke on them, just to wake up the flavor before adding to a pot of beans. Sometimes I'll do a pressure finish on them and shred the meat, then vacuum seal in smaller portions for use in a variety of soups, potato soup in particular is really good.
I use them in white bean soup. I think those look like shanks. I could be wrong but when I see hocks at the Kroger, they looks like sliced marrow bones, without marrow or meat.