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Money Muscle

post #1 of 14
Thread Starter 
Ok, I've heard the term, "Money Muscle" for the best part of a pork shoulder. So, where is this at and how do I get to it?
post #2 of 14
I saw Myron Mixon talk about the money muscle on one of the talk shows he was on.
post #3 of 14
Here's a link that explains it well:
post #4 of 14
I was just checking that link out.
post #5 of 14
That was a good read and educational to me ty
post #6 of 14
Thread Starter 
Ahhh, thanks for the link!
post #7 of 14
So the money muscle is just that little chunk of meat at the end of a butt ha. Interesting.
post #8 of 14
Exactly . That is why they all cook 4 butts at each comp?
post #9 of 14
And why you hear about some folks being pretty particular when buying their pork butts (some even have butchers prepare them).
post #10 of 14
Here is a question I have been meaning to ask!

Tuffy talked about it quite a bit as well. I looks like they pull most the pork, and then cut slices of the money muscle and include both in their turn-in box.

Looking forward to trying it out
post #11 of 14
man, i have found those before and i had no idea what they were but when i did.......everything stops and i enjoy a "moment of luxury". it is findings like those in the culinary world that are unmached by any other experiance!
post #12 of 14

My money muscle has been turning to mush because it's overcooked. It's overcooked because I go for 195 degrees on my butt and the money muscle should only go to 180. How to I keep the muscle form turning to muscle. Should I protect it with foil?

post #13 of 14
Make two butts
post #14 of 14

That's what they do in comps.

One for pulling, one for the money muscle for slicing.



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