Thanks for the replies. I did a reread of Boykos sticky on casings. All is good there now.
Thanks Boykos for sorting that out for me. As I take not only is the 80/20 rule for the meat, pork to beef. But overall 80/20 meat mix to fat. I completely understand now.
I am sorry yet another question- The place I get my butts from are I guess you could say are on the lean side. There is usually a good fat cap on them. Same with the Chuck (lean, no fat cap, lol). What if I come up short on the fat content, will that effect the finished product. Or if this is the case is there something to add to it? I guess I will not know until I start dissecting the actually meat. Never really cut a butt up, but have run numerous butts in the smoker. I have ran many chuckies in the smoker, and crock pot. I do however cut them up and marinade for kabobs.
So I do have that going for me, having worked somewhat with both hunks of meat!
Thanks again for all the help!