And why is it chopped so fine? I just pull it when I make it, and it seems to disappear with no problem. Does chopping it make it go further? Or allow you to use more of the fat, since it's all minced so finely the fat just ads moisture? I've never been much of a Q eater. Haven't figured out why I enjoy making it so much when I can take it or leave it when it comes time to eat. I've been trying different Q joints and trailers around town trying to learn more so I have something to compare my Q to. Not only has nobody been able to answer this question, I usually get looked at like I have three eyes or something. Anybody have an answer?