Money Muscle Advice

fatguyputter · Jul 23, 2010

I'm fairly new to this site, so if this has been discussed previously, I appologize. We are going into our first competition in a few weeks, and I'm wanting to know a little more about removing and presenting the money muscle on my pork butt.

Thanks to a couple of earlier threads with good diagrams and descriptions, I think I at least have an idea where the MM is located--opposite the bone. On my last pork butt at home I kinda tore into it when I was pulling and ruined any chance of getting slices from it.

I know that in order to get slices I might need to remove it at around 180-185 instead of the 195 internal temp that I do to pull it. However, what I don't know is the method to remove it. In competition I will obviously cook two butts, as I know the rules prohibit me from taking off a piece and then putting the rest back on the smoker. But at home I would like to practice removing the MM and then put the rest of the butt back on to bring up to 195.

Having said all that, the technique of removing the MM is what I am asking. Any help from you all would be greatly appreciated.

Thanks in advance.

Southern Home Boy · Jul 23, 2010

Well, I'm not sure how others do it, but I take it off at the same temp as the pulled. I just use a very sharp knife to slice off the MM from the rest of the butt and then very carefully slice the MM into pencil-thick slices (just like my brisket). I then use the blade of the knife to lift the MM and slide it gently off the blade into place in the turn-in box. Then I use a pastry brush to glaze the outside with a little au jus-diluted sauce.

This is kind of a bad example, but it's the only pic I have:

wildflower · Jul 23, 2010

^ ^ ^ looks good to me :tongue:

Grinder10 · Jul 23, 2010

I need to try that some time. I always just pull the whole thing at once, but I've never competed so I guess it doesn't really matter.

landarc · Jul 23, 2010

I prefer the money muscle at lower temp than pulled, the texture is better. I find a long thin blade makes removal easy, just slice around back from top and bottom, then pull it free.

fatguyputter · Jul 25, 2010

Looks good Southern HB. I'd be all over that.

However, I'm not doing a very good job explaining. I think what I am trying to get at, is how to I carve the MM away from the rest of the butt. Does it run the whole length of the butt? Is it the lower portion of that side? Is there a distinct line of fat or grain or something that distinguishes it from the rest of the butt? Earlier answers were also appreciated and still help, but I'm really wanting to know how to get it carved away from the "whole" butt. Thanks.

fatguyputter · Jul 25, 2010

Landarc, when you say to "slice around back from top and bottom".......Is what you are referring to the back, the back portion where the bone is, but on the opposite side as the bone? Is there a distinct grain or fat that distinguishes the MM? Thanks in advance for the help.

Crash · Jul 26, 2010

Might want to post this in the Competition section. I'd think that's your best bet.

Best of luck.

fatguyputter · Jul 26, 2010

Thanks Crash. I will try.

BobBrisket · Jul 26, 2010

fatguyputter said:
Thanks Crash. I will try.

Done.

Bob

worthsmokin · Jul 26, 2010

It took me about a year to figure it out. It is the end opposite of the bone. Yes the bone is visible on 2 sides, you will see little lines in meat "tiger stripes" that is the money muscle.

DaveElliott · Jul 26, 2010

I have been having trouble with it too, but I think my problem has been that I may have been overcooking the butt somewhat.

Finney · Jul 26, 2010

Just take an electirc knife and cut about 2" from the MM end. (take off the whole end)
Set that aside while you pull the rest.
Then slice the MM into #2 pencil width slices or slightly wider.

fatguyputter · Jul 27, 2010

Thanks to all. Maybe one more question would help the most. I know it is opposite the bone, but does it run the shorter direction (what I would refer to as "the width" of the butt) or does it run the longer direction opposite the bone (what I would refer to as "the length" of the butt). Thanks in advance.

I'm going to try a trial run this weekend and see what happens.

Really appreciate this site and everyone's willingness to help each other.

FG

Lippy · Jul 27, 2010

It's the "width" if the butt. Alot of times you can feel the difference in the MM and rest of the butt. Rub it a little and you 'll see.

Southern Home Boy · Jul 27, 2010

One of the Brethren has a smaller forum of his own and one of his rather extensive threads deals with this in excellent detail with superb pictures to back it up.

Here's a link to the thread: http://www.thepickledpig.com/forums/bbq-contests/1252-award-winning-competition-pork.html

(*Note to Mods: Since Paul is one of the Brethren, I didn't think this was too inappropriate. If it is, please let me know and I'll refrain in the future)

fatguyputter · Jul 27, 2010

Southern Home Boy, thanks for the site. That is everything I was looking for....appreciate the help.

Southern Home Boy · Jul 27, 2010

fatguyputter said:
Southern Home Boy, thanks for the site. That is everything I was looking for....appreciate the help.

You're welcome. But don't thank me, thank Paul. He's the one that put in all the time to figure stuff out and then all the time to lay it out like that for us less-experienced folks.

paulpoli · Jul 28, 2010

Some great info on this thread, but I tried to get to the pickledpig site and all I get is "Service Unavailable"

Do you think the site is taken down? Or maybe I hit it during a server upgrade

Crash · Jul 28, 2010

paulpoli said:
Some great info on this thread, but I tried to get to the pickledpig site and all I get is "Service Unavailable"

Do you think the site is taken down? Or maybe I hit it during a server upgrade

Site must be down. It was working this afternoon.

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