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Money Muscle
What's your method? Do you inject? What temp do you cook it to? Rest time?
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By itself of the whole butt?
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Either way. I've never tried to remove it and cook it but if that's your method lets hear it
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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.
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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 |
It just gets shredded with the rest of the Butt :noidea:
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Re: Money Muscle
Quote:
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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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