After 10+ hours of smoking I watched as Richie (co-owner of the deli who let me use the smoker and other facilities) opened the smoker and saw this:
As many of you who smoke meat or even grill it, know there is quite a bit of shrinkage and mass loss due to the cooking/rendering of fat. I lost about half of the beginning weight. So where did all of that mass go? This is where it went:
The pan weighed in excess of 15lbs. I would say the rest of the mass loss came from deboning, pulling off excess, and simple moisture evaporation.