Money muscle .
Was wondering if anybody else. had up and down scores. useing only the muscle for center attraction.
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I did. Of our 10 contest I had five top 10's, three in the middle, and two DAL. I think did include pulled with mine but the money muscle was the center piece. I think it was more to do with over injecting the muscle for the size it was then the presentation as I have seen some real nice presentations with pork.
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The reason why I posted this was. overheard a couple of judges saying they did not think the muscle was cooked with butt as a solid piece.
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yes it is . I know
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Honestly, the money muscle seems to be the most difficult part of the butt to cook. Because we trim them so that it kinda sticks out there on the end, it is susceptible to being burnt or at the least overcooked. If I get a really nice one and I catch it at about 180 to 185 degrees, the whole butt is done as far as I'm concerned. I cook four so I have planty to leave on to bring closer to 200.
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Hahahahaha!!! :icon_shy:icon_shy:icon_shy |
I never cook mine connected, I always part my butts before they reach internal temp, if you call it cheating, catch me!!!!!!
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John |
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Now THERE'S some KCBS education! Hey, I should be able to get a free ad in the Bullsheet for cooking classes. Thanks, Paul Kirk! |
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