To start with, I would definitely make it worth my while or not do it. Unless you are making a bunch of them and selling a bunch of them, what is the profit margin? What is your hourly wage during the week where you currently work? If the food is being processed/cooked on the weekend and should that hourly wage be greater?
I have thought that armadillo eggs were smaller than 12oz. The ones I make are no bigger than a chicken egg. Sounds like you are referring to fatties that I make.
All that said, a pound of brisket/pork/turkey at most of our local BBQ joints runs about $10 or more per pound, therefore $6-$8 sounds fair. But remember that these places depend on volume and that needs to be considered.
You might even consider slicing them up and making three sammies (4oz meat each) which will sell for $6 each.
"Grilla in the Pits" "IMAGRILLA"
There's plenty of room for all of God's creatures.
Right next to the mashed potatoes.
Brinkmann Model 6668 Gasser
Stumps GF223 w/ Stoker assist
ECB that wins the $
Weber One-Touch Gold 22-1/2"
Large BGE w/ Stoker assist
55 gallon Drum Smoker
Wood Crate Cold smoker w/ smoke injector
No need for certification, I already know good BBQ!