I slice it all up. Some I'll eat cold on sandwiches, some I'll heat up for sandwiches. Just about any type of sandwich can be made -- from Cuban-type to deli-type to oven-roasted subs. It's really good with some quality sharp cheddar, baked or grilled on some crusty bread.
Sometimes I'll simmer a bunch in some sauce, and it ends up like the bbq you sometimes find in jars in a store's meat or deli section. I usually prefer a vinegar-based sauce.
And yeah, I like Open Pit from time to time, too!