-   Q-talk (
-   -   Money Muscle (

GOHOGS 02-28-2013 05:30 PM

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

Offthehook 02-28-2013 05:32 PM

By itself of the whole butt?

GOHOGS 02-28-2013 05:39 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 05:43 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 07:48 PM

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

Bludawg 02-28-2013 09:01 PM

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

Flat_Rate 02-28-2013 09:10 PM

Re: Money Muscle

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


Mad About Que 02-28-2013 09:29 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

All times are GMT -5. The time now is 09:36 PM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.