Originally Posted by Jeff_in_KC
Honestly, the money muscle seems to be the most difficult part of the butt to cook. Because we trim them so that it kinda sticks out there on the end, it is susceptible to being burnt or at the least overcooked. If I get a really nice one and I catch it at about 180 to 185 degrees, the whole butt is done as far as I'm concerned. I cook four so I have planty to leave on to bring closer to 200.
There's a class coming up in your area the end of March that could teach you how to cook a whole butt to 200 degrees and turn in sliced pork as well as pulled... all from the same butt.
Now THERE'S some KCBS education! Hey, I should be able to get a free ad in the Bullsheet for cooking classes. Thanks, Paul Kirk!
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