Money Muscle

Lake Dogs · 06-10-2011, 08:03 AM

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.

Smokey Al Gold · 06-10-2011, 08:12 AM

Great post! Thank you!

deguerre · 06-10-2011, 08:22 AM

Excellent. Thanks Hance!

Big_Alvin · 06-10-2011, 08:24 AM

thanks alot, good info. i had heard the term money muscle but wasn't sure of what it was exactly. appreciate the post

mykz26 · 06-10-2011, 08:42 AM

Thank you. I bookmarked that page.

Shooter1 · 06-10-2011, 08:50 AM

Thanks, really good info and photos.

jestridge · 06-10-2011, 10:17 AM

It's all good!!!

jimmyinsd · 06-10-2011, 11:38 AM

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.

Chef Jim · 06-10-2011, 02:34 PM

Thanks for that info, great post.

Lake Dogs · 06-10-2011, 02:46 PM

Quote:

Originally Posted by jimmyinsd

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!!!!

Bbqin fool · 06-10-2011, 03:33 PM

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...

Lake Dogs · 06-10-2011, 03:36 PM

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...

landarc · 06-10-2011, 03:40 PM

Excellent photos showing the money muscle. It does have a great texture.

deguerre · 06-10-2011, 03:40 PM

Sliced is kinda heretical in my neck of the woods.

Lake Dogs · 06-10-2011, 03:44 PM

Quote:

Originally Posted by deguerre

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...

06-10-2011, 08:03 AM	#1
Lake Dogs Quintessential Chatty Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Name/Nickname : Hance	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. __________________ Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills Last edited by Lake Dogs; 06-10-2011 at 08:24 AM..

06-10-2011, 08:12 AM	#2
Smokey Al Gold is Blowin Smoke! Join Date: 08-13-08 Location: San Antonio TX	Great post! Thank you! __________________ 22.5 OTG, 18.5 SJP (modded), 14.5 SJS, Weber Q 100, TX Longhorn Camper grill TL 21 [URL="http://www.elcapoteranch.com"]www.elcapoteranch.com[/URL] [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL] Club Member (2) Creator of: "The Great Chicken Sammich Debacle of 2010"

06-10-2011, 08:22 AM	#3
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	Excellent. Thanks Hance! __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

06-10-2011, 08:24 AM	#4
Big_Alvin Full Fledged Farker Join Date: 03-17-11 Location: Marlboro, MA	thanks alot, good info. i had heard the term money muscle but wasn't sure of what it was exactly. appreciate the post __________________ Al - CG SuperPro w/SFB and Outlaw w/SFB, 18" WSM, 22.5" WSM

06-10-2011, 08:42 AM	#5
mykz26 Full Fledged Farker Join Date: 06-01-11 Location: Fresno, CA	Thank you. I bookmarked that page. __________________ Mike..Char-Broil Silver Smoker/OTS/WSJ

06-10-2011, 08:50 AM	#6
Shooter1 Full Fledged Farker Join Date: 10-19-10 Location: Lutz, Florida	Thanks, really good info and photos.

06-10-2011, 10:17 AM	#7
jestridge somebody shut me the fark up. Join Date: 12-28-07 Location: annville ky	It's all good!!!

06-10-2011, 11:38 AM	#8
jimmyinsd Full Fledged Farker Join Date: 05-11-10 Location: Twin Brooks, SD	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. __________________ COS, SS gasser,10-10-10 UDS,and 4-4-11 her twin sister, 22.5 silver, and others.

06-10-2011, 02:34 PM	#9
Chef Jim Babbling Farker Join Date: 02-07-10 Location: Tequesta, Florida	Thanks for that info, great post. __________________ Judge Jim, Given to me by Terry @ Git R Smoked. Chef Jim, Gym, Jim, or CJ. [B][COLOR=Black] I'm not a Chef, but I play one on the internet.[/COLOR][/B] [URL]http://www.chef-jim.com[/URL] [FONT=Tahoma][SIZE=3][FONT=Tahoma]A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.[/FONT][/SIZE][/FONT] [COLOR=Red][COLOR=Black] [/COLOR][/COLOR]

06-10-2011, 03:33 PM	#11
Bbqin fool is one Smokin' Farker Join Date: 04-25-11 Location: Ruther Glen, VA	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... __________________ Big Green Egg XL, UDS, Bubbagrill 250R "The Other Wife" [COLOR=blue]Extremely Durable, Fast and Amazingly Accurate Maverick Pro Temp PT-100 Thermometer & ET-732[/COLOR] [COLOR=#0000ff][/COLOR] [COLOR=red]Found new homes: [/COLOR][COLOR=#000000]Modded Brinkmann SNP(it's finally holding temp!), 18.5" Weber kettle[/COLOR]

06-10-2011, 03:36 PM	#12
Lake Dogs Quintessential Chatty Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Name/Nickname : Hance	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... __________________ Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills

06-10-2011, 03:40 PM	#13
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	Excellent photos showing the money muscle. It does have a great texture. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

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