I cook really large ones. use Onion salt, Celery salt and Garlic salt sprinkle generously, pour 2 or 3 bottles of liquid smoke over. Do this the day before. Turn over in all the liquid. Cook at 250 degrees for 4 or 5 hrs in the liquid. Let cool, slice and put liquid back on to keep moist. I cook 20lbs or more. Barny COOK COVERED