Question on Money Muscle
With the money muscle - how many of you separate it from the butt before you cook and then cook the money muscle and butt simultaneously? The reason I am asking is I was watching BBQ Pit Masters and one of the cooks had done this to have bark all around the money muscle. It makes sense but I would be concerned about over/under cooking the MM it if I had cook it at the same temps and times I would do a full bone-in butt. Not being an expert I thought it looked like a good idea but wondered how to cook it at 275 where I typically would cook a bone-in butt.