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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.

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Old 01-18-2017, 08:31 AM   #1
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Join Date: 06-29-12
Location: Detroit, MI
Default Money Muscle

Does anyone tack up their sauce on the money muscle?

Example: Cook butt to desired temp, rest, remove the money muscle, sauce and place it back on the cooker to set the sauce?

Currently I remove the money muscle, slice, sauce, and box it. Just looking to see if this technique could make a difference.
Chief cook for P B & j's BBQ Team/Dubbed "Skippy" By the legendary Mike Davis
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Old 01-18-2017, 08:42 AM   #2
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is One Chatty Farker
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Join Date: 10-21-14
Location: Olive Branch, MS

Every time I try to put any meat back on the smoker to tack up the sauce I end up having to reapply sauce to get the shine back.

I'd be interested to know the pros and cons
Meatcraft BBQ - 18 WSM, 22 WSM, 2 X Auber controllers
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Old 01-18-2017, 08:46 AM   #3
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Join Date: 05-28-14
Location: St. Louis, MO

My money muscles are almost always done way before the rest of the Butt (almost 2 hours) what I do is slice the MM cold then put it in a pan with some glaze, and return it to the smoker 10-15 minutes to warm back up. Not saying it's the perfect process, but only way I've been able to get good slices without being overdone.
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Old 01-18-2017, 09:09 AM   #4
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Join Date: 09-17-12
Location: Oswego, IL

I do. Then I lightly brush the MM with thinned sauce again before cleaning and closing the box. A little spritz for shine goes a long way, too, IMO.
- Matt

Hatfield and McCoy Barbecue - Co-Pitmaster
Illinois This Butt's for 'Que - Pitmaster

KCBS CBJ; 18.5" WSM; UDS; Thermapen Mk4; DigiQ DX2; IQ120; CharBroil Gasser (wind victim after 11 years); Maverick; OTS x2; etc.

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