The Virginian
Knows what a fatty is.
My pork is schizophrenic. This year, half the time I get a high call, the other half it is down in the bottom third somewhere. I feature the money muscles on a bed of pulled. I rarely actually taste the money muscle (hereafter MM) because there is not very much of it. Since the pulled seems to me to be about the same every time, I think the difference has to be in the MM. My theory is that on the occasions when I tank it is because the MM is over cooked and a little dry.
I am going to run some tests this winter to see if I can identify an optimum temperature when the MM is both tender and super moist on a consistent basis. As a little pre-experiment research, though, I wanted to ask you all what you think the optimum temperature for the money muscle is? I take my butts off at about 203. If the optimum temp for the MM is lower, perhaps I need to cook extra butts just for the MM and take them off at a lower temp. Anyway, what's your vote for optimal MM temperature?
Brett
I am going to run some tests this winter to see if I can identify an optimum temperature when the MM is both tender and super moist on a consistent basis. As a little pre-experiment research, though, I wanted to ask you all what you think the optimum temperature for the money muscle is? I take my butts off at about 203. If the optimum temp for the MM is lower, perhaps I need to cook extra butts just for the MM and take them off at a lower temp. Anyway, what's your vote for optimal MM temperature?
Brett