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 #1 of 12
2/22/10 at 11:38pm
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?