" /> Smoked them up, took about 6 hours, You just cut them in half threw the backbone leaving the belly meat attached. After you clean them, pat them down dry and add a dry rub of 2/3 brown sugar and 1/3 salt. leave them in the fridge for 24hrs, scrape them off and let them set in the sun for an hour to get a sheen, then smoke them till done. The 1st one was gone before it cooled.