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Money Muscle

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hugewineo
hugewineo Posts: 49
in EggHead Forum

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?

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  • SMITTYtheSMOKER
    SMITTYtheSMOKER Posts: 2,668
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    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

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  • berndcrisp
    berndcrisp Posts: 1,166
    edited October 2013
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    What in the name of Leonard C. Grebs are you talking about?
    Hood Stars, Wrist Crowns and Obsession Dobs!


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  • rsmith193
    rsmith193 Posts: 219
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    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.
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  • Eggcelsior
    Eggcelsior Posts: 14,414
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    berndcrisp said:

    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
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  • Hokie_Smoker
    Hokie_Smoker Posts: 662
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    Eggcelsior said:
    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.

    _________________________________________________________________________________________

    Johnson, Navin R... Sounds like a typical bastard.

     

    Belmont, NC

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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
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    SMITTYtheSMOKER said:
    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. 

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  • BigWader
    BigWader Posts: 673
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    @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?

     

    Toronto, Canada

    Large BGE, Small BGE

     

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  • SMITTYtheSMOKER
    SMITTYtheSMOKER Posts: 2,668
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    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

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  • Austin Egghead
    Austin Egghead Posts: 3,966
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    Is MM the same as the coppa? If so, cook separate in a braise or cure. Wonderful cut from the shoulder.
    Large, small and mini now Egging in Rowlett Tx
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