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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-25-2011, 10:01 PM   #1
fnbish
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Default Judge My "Box"/Plate Please (Pics) - Money Muscle

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.
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Unread 03-25-2011, 10:08 PM   #2
Captain P.J.
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Nice ring!!
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Unread 03-25-2011, 10:11 PM   #3
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Beautiful smoke ring.
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Unread 03-25-2011, 10:16 PM   #4
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Man, I dont know anything....but I could eat all of it! That just looks awesome....
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Unread 03-25-2011, 10:20 PM   #5
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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.
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Unread 03-25-2011, 10:29 PM   #6
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Where's the box? No one turns in pork on a plate.
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Unread 03-25-2011, 10:45 PM   #7
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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.
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Unread 03-25-2011, 10:48 PM   #8
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Quote:
Originally Posted by Meat Burner View Post
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/
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Unread 03-25-2011, 10:51 PM   #9
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Quote:
Originally Posted by landarc View Post
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 :).
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Unread 03-25-2011, 10:54 PM   #10
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Quote:
Originally Posted by NorthwestBBQ View Post
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.
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Unread 03-25-2011, 11:08 PM   #11
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I dont know nuthing about comp. however, that smoke ring is amazing.
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Unread 03-25-2011, 11:12 PM   #12
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Nice. But where's the box?
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Unread 03-25-2011, 11:19 PM   #13
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Quote:
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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 :).
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Unread 03-26-2011, 01:36 AM   #14
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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.
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Unread 03-26-2011, 01:42 AM   #15
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Money muscle looks good, slices are all the same size.
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