• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Money Muscle

erik

Fire Starter
51
20
Joined Sep 8, 2009
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?
 

rbranstner

Smoking Guru
OTBS Member
5,700
38
Joined Oct 18, 2007
I saw Myron Mixon talk about the money muscle on one of the talk shows he was on.
 

rdknb

Master of the Pit
OTBS Member
SMF Premier Member
3,881
53
Joined Jan 23, 2010
That was a good read and educational to me ty
 

mballi3011

Gone but not forgotten. RIP
OTBS Member
SMF Premier Member
14,478
56
Joined Mar 12, 2009
So the money muscle is just that little chunk of meat at the end of a butt ha. Interesting.
 

tn_bbq

Smoking Fanatic
599
11
Joined Jun 2, 2008
And why you hear about some folks being pretty particular when buying their pork butts (some even have butchers prepare them).
 

thunderdome

Master of the Pit
1,034
27
Joined Nov 19, 2009
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
 

chefrob

Master of the Pit
OTBS Member
3,627
42
Joined Sep 13, 2009
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!
 

stevek142

Newbie
4
10
Joined Mar 24, 2016
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?
 

SmokinAl

SMF Hall of Fame Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
48,943
9,097
Joined Jun 22, 2009
That's what they do in comps.

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

Al
 

jokensmoken

Master of the Pit
1,072
342
Joined Dec 7, 2016
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?
If you're not competing, just cut it off the butt when it gets to about 188°
Competitors will partially seperate the "money muscle" from the butt so they can rub it up...
I dont know how they keep it from over cooking but I just probe it separately and slice it the rest of the way off when done, wrap it loosely in foil and hold it till the rest of the butt is done... it is definetly worth the little bit of extra effort...it really only takes an extra couple minutes.
Walt
 

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.