Money Muscle

GOHOGS · 02-28-2013, 04:30 PM

What's your method? Do you inject? What temp do you cook it to? Rest time?

Offthehook · 02-28-2013, 04:32 PM

By itself of the whole butt?

GOHOGS · 02-28-2013, 04:39 PM

Either way. I've never tried to remove it and cook it but if that's your method lets hear it

bluetang · 02-28-2013, 04:43 PM

I like it cooked on the rotisserie, to 165 ish, no injection, S & P only, rest in cooler for an hour or so, slice and chow down.

Boshizzle · 02-28-2013, 06:48 PM

I've been doing this when cooking at home for a while now and it always comes out great.

http://www.bbq-brethren.com/forum/sh...d.php?t=134259

Bludawg · 02-28-2013, 08:01 PM

It just gets shredded with the rest of the Butt

Flat_Rate · 02-28-2013, 08:10 PM

Quote:

Originally Posted by Bludawg

It just gets shredded with the rest of the Butt

Yup.

Mad About Que · 02-28-2013, 08:29 PM

barring the parting rule changing, we cut "out" the money muscle and leave it barely attached.. cook it to about 190 and pull it off to hold. now with the old rule, you cant toss the rest of the butt back on...but thats why we cook more than 2 butts

02-28-2013, 04:30 PM	#1
GOHOGS Got Wood. Join Date: 01-29-13 Location: Fayetteville, AR Downloads: 0 Uploads: 0	Money Muscle What's your method? Do you inject? What temp do you cook it to? Rest time?

02-28-2013, 04:32 PM	#2
Offthehook Full Fledged Farker Join Date: 12-04-12 Location: San Gabriel Valley, CA Downloads: 0 Uploads: 0	By itself of the whole butt? __________________ Taylor - WSM 18.5 with Wifi Stoker, Kamado Smoker BBQ, Char-broil infrared grill, lots of charcoal.

02-28-2013, 04:43 PM	#4
bluetang Quintessential Chatty Farker Join Date: 08-06-10 Location: Stuart, Fl Downloads: 0 Uploads: 0	I like it cooked on the rotisserie, to 165 ish, no injection, S & P only, rest in cooler for an hour or so, slice and chow down. __________________ Homegrown 120 Gallon Reverse Flow, Homey, the Homegrown Kettle, 3 UDS's, 3 Stack Pro Q Excel 20, 18.5" Elderly(but not retired) WSM, 150lb Capacity Homegrown Electric and a CA gasserrrr Bicycle Fast Polder Thermo, Indisputably Fastest Purple Thermapen, SAI Satay Grill

02-28-2013, 06:48 PM	#5
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia Downloads: 0 Uploads: 0	I've been doing this when cooking at home for a while now and it always comes out great. http://www.bbq-brethren.com/forum/sh...d.php?t=134259 __________________ Jambo Pit - UDS - Lang 60 (Sold) 18.5" & 22.5" Weber Kettles - Smokey Joe and Mini-WSM - Bubba Keg - #2 La Caja China Chargriller Outlaw Impeccably Accurate BLACK & RED Thermapens KCBS CBJ Operation BBQ Relief Founding Member I am Obsessive Compulsive about BBQ. Google it.

02-28-2013, 08:01 PM	#6
Bludawg Babbling Farker Join Date: 07-04-09 Location: Jonesboro,Tx Downloads: 0 Uploads: 0	It just gets shredded with the rest of the Butt __________________ I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC

02-28-2013, 04:39 PM	#3
GOHOGS Got Wood. Join Date: 01-29-13 Location: Fayetteville, AR Downloads: 0 Uploads: 0	Either way. I've never tried to remove it and cook it but if that's your method lets hear it

02-28-2013, 08:29 PM	#8
Mad About Que On the road to being a farker Join Date: 01-22-11 Location: Mt Holly NC Downloads: 0 Uploads: 0	barring the parting rule changing, we cut "out" the money muscle and leave it barely attached.. cook it to about 190 and pull it off to hold. now with the old rule, you cant toss the rest of the butt back on...but thats why we cook more than 2 butts __________________ ex-Stickburner converted to Backwoods gang (Gen2 Chubby and Party), UDS, Homegrown 250 gal Offset.