Yes Steve, I am considering the"other meat" when I say the 35-40% loss. That stuff is not good for too much as far as I am concerned, If I wanted tough chewy pork, I could slice a pork butt and cook it fast in 4 hrs!. If you have a recipe for it, thats a good thing, but I don't. I tried it today, and we even smoked it up last weekend at the comp too. Cocka!
I know Ron, I actually have said the same for months now. I just wanted to confirm, have an entertaining thread, and an excuse to fill the main rack of the smoker!
I think If I was a sausage grinder kinda guy, that extra flap and brisket meat might be good for that.
Glad everyone got a kick out of the "study".
Meowy, that's a great price for trimmed spares, well worth it!