Judge My "Box"/Plate Please (Pics) - Money Muscle

Jason TQ · Mar 25, 2011

So a buddy an I will be doing some competitions this year and I've been working on my butt if you know what I'm saying. I've read up a little on the money muscle and instead of doing my normal pull the entire butt I figured I would give that a try. Also thought I would try to do a mock box setup, but since I didn't have a box I used a plate.

So I sliced up the money muscle, pulled some big chunks and then did some normal pulled pork which is in the middle of the plate.

Let me know what you think. It was all really good. Any tips are appreciated.

Captain P.J. · Mar 25, 2011

Nice ring!!:thumb:

Hoss · Mar 25, 2011

Beautiful smoke ring.

45fan · Mar 25, 2011

Man, I dont know anything....but I could eat all of it! That just looks awesome....

Meat Burner · Mar 25, 2011

Did you pull the money muscle earlier or at the the same time as the rest was done? What did you use that you called the money muscle.? It looks like a fat vein in the middle. Just asking for help me understand better.

NorthwestBBQ · Mar 25, 2011

Where's the box? No one turns in pork on a plate.

landarc · Mar 25, 2011

The meat looks good, Michael is correct though, you need to box it up. I like the money muscle, it looks good with nice color, the chunks also are nicely done. In pulling the pork, I find that it looks best when it is not too finely pulled, you want it to have some substance. You will also want to consider how all of that will work in a box. You have good raw materials there.

Jason TQ · Mar 25, 2011

Meat Burner said:
Did you pull the money muscle earlier or at the the same time as the rest was done? What did you use that you called the money muscle.? It looks like a fat vein in the middle. Just asking for help me understand better.

I cooked the entire butt to 197 and didn't separate the money muscle until it was all done. Here is the website I used as a guide for where to cut it off. It is on the opposite end of the bone.

http://www.bbqsuccess.com/pulled-pork/

Jason TQ · Mar 25, 2011

landarc said:
The meat looks good, Michael is correct though, you need to box it up. I like the money muscle, it looks good with nice color, the chunks also are nicely done. In pulling the pork, I find that it looks best when it is not too finely pulled, you want it to have some substance. You will also want to consider how all of that will work in a box. You have good raw materials there.

Thanks for the tip. I know i should put it in a box to see what it would actually look like, but didn't have one so I just improvised and used a plate. Which made it easy for me to then simply eat all of it

.

Jason TQ · Mar 25, 2011

NorthwestBBQ said:
Where's the box? No one turns in pork on a plate.

I definitely need to get some boxes for practice. I picked up the butt late on Thursday to cook Friday morning so it was kind of an impromptu smoke. I just used what I had.

NewBBQer · Mar 26, 2011

I dont know nuthing about comp. however, that smoke ring is amazing.

Mitch · Mar 26, 2011

Nice. But where's the box?

Jason TQ · Mar 26, 2011

Mitch said:
Nice. But where's the box?

Sorry didn't mean to confuse people. In the title I put "Box/Plate" to infer that the setup would be similar to putting it into a box, but it is in fact on a plate. I think I have even confused myself now

.

Southern Home Boy · Mar 26, 2011

I agree with Landarc, the MM looks really good. I would also like to see slightly larger chunks. I try to pull mine to about the size of my thumb. That seems to score well. When you do box, you may want to not fan out the MM slices so much. They will have a tendancy to dry out in the box waiting to go to the judges, so keeping them a little more tightly packed will help that.

Also, just before boxing, I dunk each pulled piece in sauce thinned with the drippings from the foil around the butt and hit them with a little extra rub for kick.

Sammy_Shuford · Mar 26, 2011

Money muscle looks good, slices are all the same size.

Jason TQ · Mar 26, 2011

Southern Home Boy said:
I agree with Landarc, the MM looks really good. I would also like to see slightly larger chunks. I try to pull mine to about the size of my thumb. That seems to score well. When you do box, you may want to not fan out the MM slices so much. They will have a tendancy to dry out in the box waiting to go to the judges, so keeping them a little more tightly packed will help that.

Also, just before boxing, I dunk each pulled piece in sauce thinned with the drippings from the foil around the butt and hit them with a little extra rub for kick.

Thanks. Exactly the type of stuff I need to know. I may be trying another one on Sunday.

SmokinAussie · Mar 26, 2011

All seems bloody obvious to me! You're doing a trial and you don't have a box... duh.

Nice smoke ring for sure... Landarc's advice is very good.

Even though you put it on the plate though, you still should have hit it with some garnish to get you into the swing of things.

Cheers!

Bill

HOG WILD BBQ · Mar 28, 2011

Keep that money muscle together after you cut, it may dry out some

Judge My "Box"/Plate Please (Pics) - Money Muscle

Jason TQ

somebody shut me the fark up.

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