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Money Muscle

Is it possible to get a perfectly done money muscle when you cook a Boston Butt to 200+?  That's what I need for perfect pulled pork but it seems any slicing I try to do at that point just falls apart.  Any tricks outside of cooking a second butt just for slicing?  I have heard cut off the muscle and wrap it separately and let it sit and cool down for awhile and it will become more sliceable... any truth to that?

Comments

  • We slice our MM at 172-175 IT.  If you are simply cooking at home cut it off at that point and keep cooking the rest of the pork.  This method is against contest (KCBS) rules so this is not an option in a contest.   You have to cook multiple butts to get both.

     

    -SMITTY     

    from SANTA CLARA, CA

  • berndcrispberndcrisp Posts: 356
    edited October 2013
    What in the name of Leonard C. Grebs are you talking about?
    Hood Stars, Wrist Crowns and Obsession Dobs!


  • rsmith193rsmith193 Posts: 219
    The pork butt is made up of 7 muscles, find the boneand go to the opposite end of the butt is the money muscle. Its called that because when done correctly you're in the money. The photo shows sliced money muscle. 1st place pork in Williams AZ this year.
    IMG-20120902-00080.jpg
    1200 x 1600 - 325K
  • EggcelsiorEggcelsior Posts: 7,208

    What in the name of Leonard C. Grebs are you talking about?

    Aka "the tiger muscle". It has 4 striations that look like vertical stripes. Either opposite the bone end or the side of the boneless butt that appears more solid. The lines are the guarantee.

    image
  • What in the name of Leonard C. Grebs are you talking about?
    Aka "the tiger muscle". It has 4 striations that look like vertical stripes. Either opposite the bone end or the side of the boneless butt that appears more solid. The lines are the guarantee. image
    Thanks for the picture and description.

    _________________________________________________________________________________________

    All right... all right... but apart from better sanitation and medicine and education and irrigation and public health and roads and a freshwater system and baths and public order... what have the Romans done for us?

     

    Belmont, NC

  • SmokeyPittSmokeyPitt Posts: 4,071

    We slice our MM at 172-175 IT.  If you are simply cooking at home cut it off at that point and keep cooking the rest of the pork.  This method is against contest (KCBS) rules so this is not an option in a contest.   You have to cook multiple butts to get both.
    That makes perfect sense Smitty.  I know nothing of competitions except what I see on TV, but I can't image you could slice the meat once it goes above that temp.  Even after a rest it would still fall apart because it has already been broken down.  

    I might try this at home just for the heck of it- pull the $-muscle at 175ish.  Cooks treat! 


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 
  • BigWaderBigWader Posts: 420

    @SmittytheSmoker - so in competition it needs to stay intact - so you pull the whole butt at 170ish.  What happens to the rest of the butts after turn in?

     

     

    Large BGE

     

  • We cook 2 smaller butts (6lbs) for the MM only.   The balance of the meat can easily be reheated and served later as leftovers. 

     

    -SMITTY     

    from SANTA CLARA, CA

  • Is MM the same as the coppa? If so, cook separate in a braise or cure. Wonderful cut from the shoulder.
    Eggin in SW "Keep it Weird" TX
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