- 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?
If you're not competing, just cut it off the butt when it gets to about 188°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?
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