Well still had some heat left in the ole ECB, and some trimmings from the beef jerky...about 1.5 lbs. Pulled out the grinder and added an Lb of ground butt. Seasoned with my rub, mustard seeds, some Smitty's and soy, and crushed up a couple ancho peppers in the mix. The wrapped one is solid, the unwrapped is stuffed with 4 cheese mexican style Kraft cheese, another ancho and onion. Mop is 1/2 "turbo'd" cider vinegar, 1/4 James B. Beam, and 1/4 water, with about a Tbsp of soy too. Wood has been oak and hickory first, and now finishing with cherry. Man I love fattys!