Guess pics of butt didn't take. Boston butt was 10 lbs. bone in. After deboning and a few scraps and adding the bacon, ended up same weight. This is 3 lbs. of Italian from a 4lb. steak. Left loose for meatballs and such. Don't really put it in a bun. Spices in italian before mixing Brats after stuffing. Plus since wife wanted Hawaiin, after Joe's advice on pineapple making mushy meat, did some flavoring on 3 lbs. Ended up with 3 tsp. On it and could taste it, but that was enough. Artificial crap you know. Regular brat tasting. No Hawaiin. Not bad Ground up. All 10 lbs. and ready for all nighter in fridge Chunked up. So computer illiterate. Well fire me since all backwards.