Name:   Mack - Subject:   Yield from BBQ Date:   7/12/2014 8:18:25 PM

TC, I now use a Picnik Ham instead of butts on the MES. They are less per pound, have less, but enough fat content, freeze leftovers better, and the ladies who pull them in the kitchen like the missing fat pockets they found in butts. There is waste in the skin that I remove,,, but, you might want to take a run at making Crackin's with the skins??

Never weighed the before/after products but, I would guess that 50% is close with a Picnik also. Bone/skin/fat?? 50%.

Smoked 2 Picnik's for the 4th for a hungry crowd of @ 30. Plus loads of Babybacks on the $89 Weber. What could be better than big fireworks at the dock and a big, fat pulled pork sammich??