Brisket Money Muscle?

QTEX · 10-04-2012, 09:34 AM

Have heard a couple of comments about the "Money Muscle" on a brisket but have not seen or heard anything like that online or locally with other cook friends. Anybody know what that pat of the brisket is? Not referring to the pork butt, talking brisket here.
tnx

columbia1 · 10-04-2012, 09:51 AM

The only part I could imagine being the money muscle would be the part of the flat that is sitting right on top of the point.

DawgPhan · 10-04-2012, 09:59 AM

considering there are only 2 muscles in a brisket, I really doubt that there is a money muscle. unless you are really happy with your burnt ends...maybe that could be the money muscle.

JP7794 · 10-04-2012, 10:01 AM

never mind

deguerre · 10-04-2012, 10:02 AM

"What the @#$! are you talking about you #$%@*!+ @!$!"

Hugs and kisses,
Myron

bigdogphin · 10-04-2012, 10:07 AM

Quote:

Originally Posted by columbia1

The only part I could imagine being the money muscle would be the part of the flat that is sitting right on top of the point.

If someone new where the money spot in the brisket is, it's Michael. He can cook a seriously good brisket.

QTEX · 10-04-2012, 10:13 AM

Quote:

Originally Posted by columbia1

The only part I could imagine being the money muscle would be the part of the flat that is sitting right on top of the point.

Was thinking the same thing since its the most common part of the brisket for turn ins at comps, at least in Texas.

bam · 10-04-2012, 10:45 AM

A pitmaster told me when I ask about money muscle he told me cook it right and it's all money.

CrackerJack from KC · 10-04-2012, 03:46 PM

Around my house, the point is the money muscle because that is where the burnt ends come from.

Jaskew82 · 10-04-2012, 03:52 PM

Quote:

Originally Posted by CrackerJack from KC

Around my house, the point is the money muscle because that is where the burnt ends come from.

Fat Freddy · 10-04-2012, 08:19 PM

I have heard of the money area of a brisket(perfect slice area) but I have never heard of a brisket money muscle....But the way my scores were in brisket this year maybe I should try to find one.

CivilWarBBQ · 10-04-2012, 11:45 PM

Quote:

Originally Posted by QTEX

Have heard a couple of comments about the "Money Muscle" on a brisket but have not seen or heard anything like that online or locally with other cook friends. Anybody know what that pat of the brisket is? Not referring to the pork butt, talking brisket here.
tnx

Somebody sent you on a snipe hunt there brother!

CBQ · 10-05-2012, 12:50 PM

Brisket is all money muscle.

2012 NEBS TOY Brisket

sampsogt · 12-24-2012, 06:38 PM

I have a 14 lb packer and need to split it for two different cooks....any ideas?

CBQ · 12-24-2012, 06:52 PM

You can cut the point and flat apart easily, some people do that for comp cooking anyway. The problem is they are different, so your cooks will have different characteristics.

Are these competition cooks, or just for friends? Just for friends, I would cook it all at once, and reheat the leftovers.

For comps, you really ought to just get 2 briskets, but otherwise you have to cut the flat and point and cook either one. I doubt cutting it lengthwise to include both muscles would work well.

10-04-2012, 09:34 AM	#1
QTEX On the road to being a farker Join Date: 07-25-12 Location: Edinburg Downloads: 0 Uploads: 0	Brisket Money Muscle? Have heard a couple of comments about the "Money Muscle" on a brisket but have not seen or heard anything like that online or locally with other cook friends. Anybody know what that pat of the brisket is? Not referring to the pork butt, talking brisket here. tnx

10-04-2012, 09:51 AM	#2
columbia1 Full Fledged Farker Join Date: 01-15-12 Location: Kalama Wa. Downloads: 0 Uploads: 0	The only part I could imagine being the money muscle would be the part of the flat that is sitting right on top of the point. __________________ "Tombstone BBQ"-PNWBA-KCBS-Custom 72" reverse flow offset-WSM-Weber Elite-ECB

10-04-2012, 10:01 AM	#4
JP7794 Full Fledged Farker Join Date: 04-13-12 Location: KANSAS CITY MISSOURI Downloads: 2 Uploads: 1	never mind __________________ "You don't win friends with salad" - Homer Simpson Jim - KCBS CBJ 18.5" WSM - Packer Green Thermapen - Auber PID Temperature Controller - Mini WSM GO PACK GO!

10-04-2012, 10:02 AM	#5
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL Downloads: 0 Uploads: 0	"What the @#$! are you talking about you #$%@!+ @!$!" Hugs and kisses, Myron __________________ Guerry >^..^< Weber 22 1/2" OTS "Dirty Girl", Weber Performer/Cajun Bandit "Cajun Queen", GOSM "Bubba Q", Maverick et73, RED Thermapen, One Cameron Stove Top "Lazy Girl".It burns sawdust... Avatar by Northwest BBQ!!!* If you really care about this place, you'll show some respect for it. Seven Zero notches on my spatula. Join_Us_In_The_Throwdowns_Forum!

10-04-2012, 10:45 AM	#8
bam is one Smokin' Farker Join Date: 10-22-08 Location: Philly, PA Downloads: 0 Uploads: 0	A pitmaster told me when I ask about money muscle he told me cook it right and it's all money. __________________ AKA "Huck" BBQ Resource: [URL="http://www.huckshut.com"]www.huckshut.com[/URL] Streaming BBQ Podcast: [URL]http://www.inthehut.com[/URL]

10-04-2012, 09:59 AM	#3
DawgPhan is one Smokin' Farker Join Date: 08-09-07 Location: Atlanta, Ga Downloads: 0 Uploads: 0	considering there are only 2 muscles in a brisket, I really doubt that there is a money muscle. unless you are really happy with your burnt ends...maybe that could be the money muscle.

10-04-2012, 03:46 PM	#9
CrackerJack from KC Full Fledged Farker Join Date: 01-15-08 Location: Overland Park, KS Downloads: 0 Uploads: 0	Around my house, the point is the money muscle because that is where the burnt ends come from. __________________ XL BGE - adopted 2/24/12 a pair of 18.5" WSMs Weber OTG 26.75" Traeger 070 Stoker Worlds Fastest "Green" Thermapen "Not a competition cook, just a guy who loves eating and cooking Q."

10-04-2012, 08:19 PM	#11
Fat Freddy Full Fledged Farker Join Date: 12-31-10 Location: Albert City, Iowa Downloads: 0 Uploads: 0	I have heard of the money area of a brisket(perfect slice area) but I have never heard of a brisket money muscle....But the way my scores were in brisket this year maybe I should try to find one. __________________ Oversize Load BBQ team

10-05-2012, 12:50 PM	#13
CBQ is One Chatty Farker Join Date: 01-11-09 Location: Cumberland, RI Downloads: 0 Uploads: 0	Brisket is all money muscle. 2012 NEBS TOY Brisket __________________ Chris __________________ ZBQ Competition BBQ Team, Rhode Island www.teamzbq.com KCBS, KCBS CBJ, NEBS

12-24-2012, 06:38 PM	#14
sampsogt Got rid of the matchlight. Join Date: 01-31-12 Location: SW Ontario Downloads: 0 Uploads: 0	I have a 14 lb packer and need to split it for two different cooks....any ideas?

12-24-2012, 06:52 PM	#15
CBQ is One Chatty Farker Join Date: 01-11-09 Location: Cumberland, RI Downloads: 0 Uploads: 0	You can cut the point and flat apart easily, some people do that for comp cooking anyway. The problem is they are different, so your cooks will have different characteristics. Are these competition cooks, or just for friends? Just for friends, I would cook it all at once, and reheat the leftovers. For comps, you really ought to just get 2 briskets, but otherwise you have to cut the flat and point and cook either one. I doubt cutting it lengthwise to include both muscles would work well. __________________ Chris __________________ ZBQ Competition BBQ Team, Rhode Island www.teamzbq.com KCBS, KCBS CBJ, NEBS