Money Muscle Help

jdbh · 06-09-2011, 02:57 PM

My Money Muscle seems to be overdone by the time the rest of the shoulder is done and it comes out kinda of mushy. im thinking about cooking 3, 2 for the muscle and 1 for the chunks. advise please..

Bigmista · 06-09-2011, 03:23 PM

I was gonna say cook at least 2 butts.

The_Kapn · 06-09-2011, 03:27 PM

3 butts work fine for what you want.

I normally need 2 butts to find quality chunks and peices that are up to standards. Just me.

Also, from the one you pull early, you can find some other fine areas to make slices from if you want.

TIM

Fatback Joe · 06-09-2011, 03:29 PM

What they ^^^ said.

I figured they came 2 per cryo for a reason.

jelser · 06-09-2011, 03:32 PM

I cook 3 or 4. The butts with the best money muscle gets pulled when the MM gets to the temperature that I want. I don't worry about the temperature of the rest of the butt.

jdbh · 06-09-2011, 04:01 PM

im going to do a trial run this weekend thanks for the info..

fnbish · 06-09-2011, 04:57 PM

I'm a rookie, but in the 3 comps I have done this year I take the butts off at 185 and foil them. I normally have them in a cooler for 1 or 2 hrs depending on how quickly they cook. They mm normally always slices and I get great chunks. The whole thing doesn't shred into pulled pork, but that isn't what I want anyways.

Sledneck · 06-09-2011, 09:11 PM

Sharp knife

06-09-2011, 02:57 PM	#1
jdbh On the road to being a farker Join Date: 08-03-10 Location: Rochelle,IL Downloads: 0 Uploads: 0	Money Muscle Help My Money Muscle seems to be overdone by the time the rest of the shoulder is done and it comes out kinda of mushy. im thinking about cooking 3, 2 for the muscle and 1 for the chunks. advise please.. __________________ JDBH Stumps Clone UDS (RED) UDS (Black) HYBRID OFFSET TRAILER

06-09-2011, 03:23 PM	#2
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA Downloads: 0 Uploads: 0	I was gonna say cook at least 2 butts. __________________ Wait! Bigmista wrote a cookbook? Exodus 29:18 Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD. God loves BBQ! Bigmista Custom Spicewine Trailer - Olivia J. PIMA Large and Medium Spicewines Weber Ranch Kettle - E.T. Remembering Scott

06-09-2011, 03:27 PM	#3
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Downloads: 0 Uploads: 0	3 butts work fine for what you want. I normally need 2 butts to find quality chunks and peices that are up to standards. Just me. Also, from the one you pull early, you can find some other fine areas to make slices from if you want. TIM __________________ "Flirtin' with Disaster" BBQ Team (RETIRED) FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), and the legendary "StudeDera". Now cooking with a FEC100, a Traeger Lil' Tex, and a Fast Eddy PG500 Proud Pellet guy cooking on real wood.

06-09-2011, 03:29 PM	#4
Fatback Joe is One Chatty Farker Join Date: 01-07-08 Location: Hampden, MA Downloads: 1 Uploads: 0	What they ^^^ said. I figured they came 2 per cryo for a reason. __________________ FBJ WSM Medium Spicewine Stumps GF223 KCBS, NEBS Member

06-09-2011, 03:32 PM	#5
jelser Got Wood. Join Date: 02-01-10 Location: Winter Haven, FL Downloads: 0 Uploads: 0	I cook 3 or 4. The butts with the best money muscle gets pulled when the MM gets to the temperature that I want. I don't worry about the temperature of the rest of the butt. __________________ Jim - sweet smoke Q

06-09-2011, 04:01 PM	#6
jdbh On the road to being a farker Join Date: 08-03-10 Location: Rochelle,IL Downloads: 0 Uploads: 0	im going to do a trial run this weekend thanks for the info.. __________________ JDBH Stumps Clone UDS (RED) UDS (Black) HYBRID OFFSET TRAILER

06-09-2011, 04:57 PM	#7
fnbish is One Chatty Farker Join Date: 01-10-11 Location: Buford, GA Downloads: 0 Uploads: 0	I'm a rookie, but in the 3 comps I have done this year I take the butts off at 185 and foil them. I normally have them in a cooler for 1 or 2 hrs depending on how quickly they cook. They mm normally always slices and I get great chunks. The whole thing doesn't shred into pulled pork, but that isn't what I want anyways. __________________ -Jason 22.5 WSM Backwoods G2 Party Backwoods G2 Chubby Big Green Egg XL Weber 18.5 Kettle "Tenacious Q" Competition Team Follow Tenacious Q on Facebook!! KCBS CBJ

06-09-2011, 09:11 PM	#8
Sledneck is one Smokin' Farker Join Date: 12-04-05 Location: Wantagh, NY Downloads: 0 Uploads: 0	Sharp knife __________________ BBQ Illuminati Blog Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
Money Muscle	Lake Dogs	Q-talk	31	09-03-2011 01:58 PM
money muscle	rookiedad	Competition BBQ	18	08-18-2010 09:36 PM
Money Muscle	Smokin' Bad Habit	Competition BBQ	13	07-16-2010 12:34 PM
Money Muscle	BBQ_Mayor	Q-talk	40	06-06-2010 10:07 PM
Money muscle .	Contracted Cookers	Competition BBQ	31	12-30-2009 02:13 PM