pork
 

wanting to take the next step with q and have some questions on the pork does everyone turn in money muscle? and if you do how do you identify it after the cook is complete? second, after you get it pulled do you thin your BBQ sauce and moisten the meat with that or do you just use your regular BBQ sauce? third what is a good slice size for money muscle and what is the preferred texture of that part? thanks for your help

No, but it's not a bad idea. Typically people slice it.

It's on the end of the butt away from the bone.

http://www.bbq-brethren.com/forum/sh...ad.php?t=74236
or
http://www.amazingribs.com/recipes/p...lled_pork.html (see the column on the right, half way down)

We have done both methods successfully. Either way, add enough to moisten and flavor the meat, but don't dump a ton in there and mask the flavor of the pork.

http://www.bbq-brethren.com/forum/sh...d.php?p=928401

takes some practice to get it to look like that, but it's a good looking box - should be tender and moist

> does everyone turn in money muscle? No, but most now do. I few years ago you'd almost never see it, now it's more the rule than the exception.

> how do you identify it after the cook is complete? Some can tell just by the shape, others always face the MM a certain direction, and others will do things like put a toothpick in the non-MM side...

> thinned or otherwise? Everyone is different.

> MM slice size? Usually the ones about half again as thick as a brisket slice, or perhaps twice that thick (brisket is best about the thickness of a pencil).

The best width is between 3/8" and 7/16." But make sure you can get at least 6 slices out of the MM not including the ends.

Schmitty I see your from Noblesville. I'm making a Costco run tonight for butts. If you want a 5 min tutorial on how I do it you could meet me some where along I-69. It will probably be between 8-8:30. I'd be glad to help. PM me if you do.