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-   -   Money Muscle (http://www.bbq-brethren.com/forum/showthread.php?t=154992)

GOHOGS 02-28-2013 04:30 PM

Money Muscle
 
What's your method? Do you inject? What temp do you cook it to? Rest time?

Offthehook 02-28-2013 04:32 PM

By itself of the whole butt?

GOHOGS 02-28-2013 04:39 PM

Either way. I've never tried to remove it and cook it but if that's your method lets hear it

bluetang 02-28-2013 04:43 PM

I like it cooked on the rotisserie, to 165 ish, no injection, S & P only, rest in cooler for an hour or so, slice and chow down.

Boshizzle 02-28-2013 06:48 PM

I've been doing this when cooking at home for a while now and it always comes out great.

http://www.bbq-brethren.com/forum/sh...d.php?t=134259

Bludawg 02-28-2013 08:01 PM

It just gets shredded with the rest of the Butt :noidea:

Flat_Rate 02-28-2013 08:10 PM

Re: Money Muscle
 
Quote:

Originally Posted by Bludawg (Post 2388132)
It just gets shredded with the rest of the Butt :noidea:

Yup.

Mad About Que 02-28-2013 08:29 PM

barring the parting rule changing, we cut "out" the money muscle and leave it barely attached.. cook it to about 190 and pull it off to hold. now with the old rule, you cant toss the rest of the butt back on...but thats why we cook more than 2 butts


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