paydabill
is one Smokin' Farker
- Joined
- May 21, 2007
- Location
- Moberly, Mo
I have heard people that pull it and then wrap it. How do you keep it from going to 200 or do you just slice bigger slices?
Dang Plowboy, you got skills! those little boxes are cooool.
You learn something new everyday. So Plowboy (or anyone else), do you go ahead and cook the butt to pulling temp, then just remove the money muscle and sit it aside? Of do ya separate it earlier?
Okay, I know there are quite a few muscles, but I labeled these 3 areas on this cross section view for reference......Now which area is this "money muscle" in? A, B or C.
tomorrow, i'll be cooking a couple of butts and trying to get the money muscles off them for the first time. wish me luck.