Money roast

[jbo_c]

Where has this been all my life? Smoked for about 3 hours over hickory to 191F?

That’s good groceries.

Dang.

Jbo

 

[tbern]

that meat looks amazing and a great looking meal too!!

 

[chilerelleno]

That's some good looking Q!
What herbs and seasonings are in your rub?

 

[Hijack73]

Mmmm!!

That IS a pretty good looking cook!

 

[jbo_c]

Simple rub. Salt, pepper, red pepper flakes, paprika, garlic, thyme, and brown sugar.

Jbo

 

[bigfurmn]

Money roast??? I know I’m not a smart man but… wtf is that???

 

[BBQ Bird]

Money muscle from a pork butt/shoulder? If so, did you butcher it out yourself and how much did it weigh?

Looks fantastic. I need to do this.

 

[DRKsmoking]

Nice looking roast, looks juicy

David

 

[SmokinGame]

Heck, its only 5:30AM and I already hungry thanks to those pics. Great looking meal!

 

[JLeonard]

Money roast??? I know I’m not a smart man but… wtf is that???

Also called a Coppa.
Great looking meal!
Jim

 

[chopsaw]

That looks fantastic . Nice work bud .

Where has this been all my life? Smoked for about 3 hours over hickory to 191F?

185 to 195 is the temp for slicing fatty cuts of pork . Makes a great meal . Used to have it a lot when I was younger . Don't see it sold as " Pork Roast " around here any more .

 

[jbo_c]

It’s a “house cut” whenever I get a butt. Yes, it includes the money muscle(why we call it money roast), but also includes the two adjacent muscles.

I virtually never cook a butt without taking this roast off first anymore. The butt cooks a little faster and there’s no loss of quality in the pulled meat, plus you get a higher bark ratio. And you get this incredibly tender and flavorful roast out of it.

The money roast is usually between a pound and a half to two pounds pre-cook - perfect for two couples and minimal left overs or my wife and I with some for lunch at work the next day.

I dry rub it and smoke it at 250F or so to 185 to 190F. Think this one was 191 when I pulled it. No wrap, just let it rest. It’s very forgiving on temps.

I’ll see if I can find a couple of pics to markup the cut. It’s a single cut off the butt, not technical.

Jbo

 

[jbo_c]

Yes, I think it’s close to a coppa, but not exactly according to Eric’s Two Guys and a Cooler video unless I’m missing something. I think there’s a good bit of the coppa(neck) missing from a Boston butt. I could definitely be wrong, but there not nearly as much cutting as he does to take it off a butt.

I actually “found” this roast trying to find something to make something like a mini cappicolo. This also worked very well for that. There’s a thread here somewhere.

Jbo

 

[jbo_c]

Cut straight down more or less on the red line, just missing the bone. Very technical. LOL

I always have a couple of these roasts in the freezer.

Jbo