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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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02-28-2013, 04:30 PM | #1 |
Got Wood.
Join Date: 01-29-13
Location: Fayetteville, AR
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Money Muscle
What's your method? Do you inject? What temp do you cook it to? Rest time?
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02-28-2013, 04:32 PM | #2 |
is One Chatty Farker
Join Date: 12-04-12
Location: Los Angeles, CA
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By itself of the whole butt?
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Taylor-WSM 18.5 with Wifi Stoker, Kamado Smoker BBQ, and lots of charcoal. 180 club-Chicken |
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02-28-2013, 04:39 PM | #3 |
Got Wood.
Join Date: 01-29-13
Location: Fayetteville, AR
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Either way. I've never tried to remove it and cook it but if that's your method lets hear it
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02-28-2013, 04:43 PM | #4 |
somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
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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.
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Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest Purple Thermapen, SAI Satay Grill Avatar by landarc, thanky! |
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02-28-2013, 06:48 PM | #5 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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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
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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Thanks from:---> |
02-28-2013, 08:01 PM | #6 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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It just gets shredded with the rest of the Butt
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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02-28-2013, 08:10 PM | #7 |
On the road to being a farker
Join Date: 05-07-11
Location: Charlotte, NC
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Re: Money Muscle
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UDS v1.0, UDS v2.0, Akorn, OK Joe |
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02-28-2013, 08:29 PM | #8 |
On the road to being a farker
Join Date: 01-22-11
Location: Mt Holly NC
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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
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ex-Stickburner converted to Backwoods gang (Gen2 Chubby and Party), UDS, Homegrown 250 gal Offset. |
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