I got 4 racks of BB,4 butts 2 bone in 8.5lbs each 2 boneless 6.5lbs each (distributor was out of bone in got there too late in the day) and two 2lb fattys, stuffed them in a different way. When I was making the sausage for the restaurant I took some and ran it through the grinder again mixing peppers and onions in with the meat. Iâ€™m not sure how the boneless will workout. It was my understanding that the bone conducts heat into the meat there by speeding up the cooking process. But then again I have also been told that the bone adds a flavor to the meat. So I donâ€™t know if it will just take longer or will taste different. Also a guy who plays in my pool league wants to buy some pulled pork from me but I have no idea on pricing. The meat was a little high this week at $1.09 for bone in and $1.32 for boneless. He said he wants 5 or 10lbs of it. Any thoughts on what to charge?