It seems that the multiple manipulations of the pork rule was likely considered/started by a scenario such as this: A team is cooking their normal 8-10lb butt, they want to slice the MM but if they take the butt to, say, 195f the MM shreds when trying to slice it. If they temp the MM at 195f and pull the whole butt from the cooker the rest of the butts texture is not where they want it. Cake and eat it and whatnot.
Is it to facilitate (legalize) the MM to now be treated like a burnt end(s)? Or facilitate removal of the MM at a certain “sliceable" temp and return the rest of the butt to cooker to hit its target temp? Likely.
I don't know. What I do know is I hate the term Money Muscle now more than ever.
Lang 84 Deluxe Longneck w/Chargrill,Custom Pig Rotisserie,UDS, KCBS CBJ, Ace Of Spades BBQ Team