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Old 02-06-2013, 10:33 PM   #18
Mad About Que
On the road to being a farker
 
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Join Date: 01-22-11
Location: Mt Holly NC
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Eric.. look at a raw butt.. just behind the money muscle is an opening, those are the tubes. now cook that butt. cut off the money muscle. Pull the tubes, you'll get 4 large stands. the other part most folks use comes off the top of the muscle that connects to the blade bone itself. some folks call that the crown. between those areas and a few (3-4) butts you'll have plenty. then just play with what looks good.


Quote:
Originally Posted by eap0510 View Post
I have been trying just that but I am doing something wrong for I am unable to get the correct pieces.

What I would like to find is a tutorial of exactly what you mentioned. Someone needs to make a video of how to locate the different muscles within the meat.

-Eric
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ex-Stickburner converted to Backwoods gang (Gen2 Chubby and Party), UDS, Homegrown 250 gal Offset.
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