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Unread 06-10-2011, 08:03 AM   #1
Lake Dogs
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Default Money Muscle

Having cooked pork butts now for 25+- years, I knew a long time ago that the end of the butt opposite the bone is very special and has the most moist and tender meat imaginable. It was only 4+- years ago that I found out that it has a name, or is referred to as the "Money Muscle". I heard it from competitors and have since heard it talked about quite a lot among competitors. I'm not sure that Myron Mixon didnt make it a little famous by mentioning it on the first BBQ PitMasters show.

For competitions I'd always made certain that this piece received special attention, with just the right amounts of injection and rub, knowing that it was probably going to be on the very top of my pulled pork box (where I display the very best pieces). Since that time I've found out that some of this is regional. We'd almost never see sliced pork in this area, yet in other areas they'd consider it a sin not to slice the Money Muscle and display it all on its own. Either way, it's a wonderfully tender piece of meat if cooked correctly and can be the showcase of your pork cooking skills.

For identification purposes, it has a very distinct fat marbling characteristic. I could put words like stripes, etc. on it, but frankly a picture is worth a thousand words, so here are a few to help:







Then Todd (of Plowboy's) had supplied this picture a few years back of some butts in process:




I found a great article, although it's a little KCBS centric, on cooking butts for competitions and taking care of that wonderful Money Muscle:

http://www.bbqbug.com/forums/bbq-con...tion-pork.html


I hope this helps.
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Last edited by Lake Dogs; 06-10-2011 at 08:24 AM..
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Unread 06-10-2011, 08:12 AM   #2
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Great post! Thank you!
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Unread 06-10-2011, 08:22 AM   #3
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Excellent. Thanks Hance!
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Unread 06-10-2011, 08:24 AM   #4
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thanks alot, good info. i had heard the term money muscle but wasn't sure of what it was exactly. appreciate the post
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Unread 06-10-2011, 08:42 AM   #5
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Thank you. I bookmarked that page.
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Unread 06-10-2011, 08:50 AM   #6
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Thanks, really good info and photos.
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Unread 06-10-2011, 10:17 AM   #7
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It's all good!!!
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Unread 06-10-2011, 11:38 AM   #8
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only done butts once and I have to admit I was nibbling around the whole thing trying to determine what the hell myron was talking about. of course after about 3 bites everything starts to taste the same so this is much appreciated.
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Unread 06-10-2011, 02:34 PM   #9
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Thanks for that info, great post.
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Unread 06-10-2011, 02:46 PM   #10
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Quote:
Originally Posted by jimmyinsd View Post
only done butts once and I have to admit I was nibbling around the whole thing trying to determine what the hell myron was talking about. of course after about 3 bites everything starts to taste the same so this is much appreciated.
Unless you've over/under rubbed one area vs. another, and/or over/under injected one area vs. another, the whole thing is largely going to taste the same. However, in tenderness there is no comparison. That little piece right there is something else!!!!
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Unread 06-10-2011, 03:33 PM   #11
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Thank you so much! I've been wondering where that prized piece of meat was located! Now just need to know if it's frowned upon in my area to slice. Hmmm...
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Unread 06-10-2011, 03:36 PM   #12
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LOL. Most KCBS contests judges will be accustomed to sliced being the MM. MBN is probably another story altogether. I wouldnt present ONLY sliced though...
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Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.
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Unread 06-10-2011, 03:40 PM   #13
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Excellent photos showing the money muscle. It does have a great texture.
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Unread 06-10-2011, 03:40 PM   #14
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Sliced is kinda heretical in my neck of the woods.
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Unread 06-10-2011, 03:44 PM   #15
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Quote:
Originally Posted by deguerre View Post
Sliced is kinda heretical in my neck of the woods.
Mine too. I'm trying ever-so-politely to explain this in another thread, but I'm not having any success...

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Lake Sinclair, GA (strategically about an hour from darn near anywhere)
Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.
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