Boshizzle
somebody shut me the fark up.
Call it the money muscle or the neck muscle or the top of the pork butt or whatever, but it's quite delicious.
Next time you BBQ a pork butt, remove the MM 1st, rub it and cook it for 3 hours at about 275*-290* for 3 hours. Then, wrap it in butcher paper and cook it about another hour until it reaches about 198* internal. Remove from smoker, let it rest for about 30 minutes then slice it into medallions. No sauce necessary, I assure you.
Next time you BBQ a pork butt, remove the MM 1st, rub it and cook it for 3 hours at about 275*-290* for 3 hours. Then, wrap it in butcher paper and cook it about another hour until it reaches about 198* internal. Remove from smoker, let it rest for about 30 minutes then slice it into medallions. No sauce necessary, I assure you.
