Hmmmm.......baked long pork. I hear it goes well with a nice chianti and fava bean.

Ideally, I'd think you'd want to brine 'em up for about 24 hours and smoke at approx 220 for 3-4 hours - depending on chunk size. I'd also think hickory would be OK.

Puts new meaning to the term: "It will smoke up fine!"

PS. Are zombies OK to eat once they are dead - (like head chopped off kinda dead)? Or, are zombies kinda like humpies in that once they are dead, they are pretty much only good for fertilizer for the garden?

Just askin' for when the impending zombie invasion happens. Seems a shame to waste a perfectly good zombie.....I hear they made good pets, but one can only have so many zombie pets.....