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-   -   Brisket Money Muscle? (http://www.bbq-brethren.com/forum/showthread.php?t=145374)

QTEX 10-04-2012 09:34 AM

Brisket Money Muscle?
 
Have heard a couple of comments about the "Money Muscle" on a brisket but have not seen or heard anything like that online or locally with other cook friends. Anybody know what that pat of the brisket is? Not referring to the pork butt, talking brisket here.
tnx

columbia1 10-04-2012 09:51 AM

The only part I could imagine being the money muscle would be the part of the flat that is sitting right on top of the point.

DawgPhan 10-04-2012 09:59 AM

considering there are only 2 muscles in a brisket, I really doubt that there is a money muscle. unless you are really happy with your burnt ends...maybe that could be the money muscle.

Porcine Perfection 10-04-2012 10:01 AM

never mind

deguerre 10-04-2012 10:02 AM

"What the @#$! are you talking about you #$%@*!+ @!$!"















Hugs and kisses,
Myron

bigdogphin 10-04-2012 10:07 AM

Quote:

Originally Posted by columbia1 (Post 2234264)
The only part I could imagine being the money muscle would be the part of the flat that is sitting right on top of the point.

If someone new where the money spot in the brisket is, it's Michael. He can cook a seriously good brisket.

QTEX 10-04-2012 10:13 AM

Quote:

Originally Posted by columbia1 (Post 2234264)
The only part I could imagine being the money muscle would be the part of the flat that is sitting right on top of the point.

Was thinking the same thing since its the most common part of the brisket for turn ins at comps, at least in Texas.

bam 10-04-2012 10:45 AM

A pitmaster told me when I ask about money muscle he told me cook it right and it's all money.

CrackerJack from KC 10-04-2012 03:46 PM

Around my house, the point is the money muscle because that is where the burnt ends come from.

Jaskew82 10-04-2012 03:52 PM

Quote:

Originally Posted by CrackerJack from KC (Post 2234658)
Around my house, the point is the money muscle because that is where the burnt ends come from.

:clap::clap::clap:

Fat Freddy 10-04-2012 08:19 PM

I have heard of the money area of a brisket(perfect slice area) but I have never heard of a brisket money muscle....But the way my scores were in brisket this year maybe I should try to find one.:wink:

CivilWarBBQ 10-04-2012 11:45 PM

Quote:

Originally Posted by QTEX (Post 2234243)
Have heard a couple of comments about the "Money Muscle" on a brisket but have not seen or heard anything like that online or locally with other cook friends. Anybody know what that pat of the brisket is? Not referring to the pork butt, talking brisket here.
tnx

Somebody sent you on a snipe hunt there brother!

CBQ 10-05-2012 12:50 PM

Brisket is all money muscle.

2012 NEBS TOY Brisket

sampsogt 12-24-2012 06:38 PM

I have a 14 lb packer and need to split it for two different cooks....any ideas?

CBQ 12-24-2012 06:52 PM

You can cut the point and flat apart easily, some people do that for comp cooking anyway. The problem is they are different, so your cooks will have different characteristics.

Are these competition cooks, or just for friends? Just for friends, I would cook it all at once, and reheat the leftovers.

For comps, you really ought to just get 2 briskets, but otherwise you have to cut the flat and point and cook either one. I doubt cutting it lengthwise to include both muscles would work well.


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