Money Muscle questions
Bear with me, these might be dumb questions. I am still learning...
Do any of you guys submit your butts with meat exclusively from the money muscle or do you just slice the money money into "medallions" and pull the rest and submit a mix of both?
It seems to me that the money muscle would offer the best flavor. So a cook could do medallions from from butt and pull it from another and have a nice entry (assuming it is cooked well).
Just curious.
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Hillside BBQ
2013 Stumps Classic - Delivered 4/15/13
Large BGE - Rescued 2012
2010 WSM 22.5"
2010 Weber genesis gas grill
Rescued 22.5 Weber One-touch gold
Yellow Thermopen
BBQ Guru CyberQ
2011 Built UDS - Retired
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