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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 10-09-2011, 12:01 AM   #1
motoeric
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Default Money Muscle Identification

Hi,

I'm having difficulty locating and separating the money muscle after the butt is cooked.

When raw, there's no problem. Any advice would be appreciated.

Thanks,

Eric
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Old 10-09-2011, 12:07 AM   #2
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Maybe u need a new qtm card , i crack myself up!
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Old 10-09-2011, 12:22 AM   #3
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Quote:
Originally Posted by motoeric View Post
Hi,

I'm having difficulty locating and separating the money muscle after the butt is cooked.

When raw, there's no problem. Any advice would be appreciated.

Thanks,

Eric
If you turn the butt (from east to west) it's on the right side. Cut it out n slice it..... It's pretty good!!!
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Old 10-09-2011, 12:29 AM   #4
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I'm taking it that your joking!!! If not I'm sorry. If no one explains by morning I will.
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Old 10-09-2011, 01:56 AM   #5
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It's on the side farthest away from the bone. Try trimming it out some before cooking.
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Old 10-09-2011, 05:32 AM   #6
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The white arrows are pointing at the money muscles The parallel stripes of fat make it easy to identify.



When Bigmista says trim it out before cooking, he means something like this.

Before:



After:

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Old 10-09-2011, 05:52 AM   #7
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Quote:
Originally Posted by motoeric View Post
Hi,

I'm having difficulty locating and separating the money muscle after the butt is cooked.

When raw, there's no problem. Any advice would be appreciated.

Thanks,

Eric
How high are you taking it? You also should be using an extremely sharp knife.
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Old 10-09-2011, 09:40 AM   #8
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It is the tube shaped muscle that runs across the butt on the surface on the side opposite the blade bone.
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Old 10-09-2011, 11:46 AM   #9
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I finally found, I also had a problem locating. I even asked 3 separate butchers and all 3 looked at me like I was from a foreign country. Glad this site is so willing to help newbee's learn. Mister Bob's pictures hopefully help you and others.
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Old 10-09-2011, 12:39 PM   #10
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I liked the trimmed out advice....just don't part it once cooked and return to cooker...against the law now.
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Old 10-09-2011, 01:56 PM   #11
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Not meant to hijack this thread since I also had lots of problems with the money muscle and never messed with it, but is it possible to get the pulled and the sliced off the same butt? I always cook for pulled to 195-200* but have read for sliced shoule cook to 185*. Or would I be better off using two separate butts once I get this money muscle figured out?
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Old 10-09-2011, 02:43 PM   #12
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Quote:
Originally Posted by Fat Freddy View Post
is it possible to get the pulled and the sliced off the same butt?
Yes.
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Old 10-09-2011, 05:25 PM   #13
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ya. you can get both from the same, i did it at my last comp, one butt was garbage, and the other was great, so i wanted it all from the same. The key for me is having one helluva sharp blade, bc if its cooked as long as the rest, its really easy to get it to fall apart on ya, use a sharp blade, and use the weight of the knife. at least thats what i do
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Old 10-09-2011, 05:37 PM   #14
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I have also trimmed out the money and about 2/3 of the way through cooking, while the butt is still in the smoker, wrapped the money in some foil, just to keep it from overcooking...
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Old 11-20-2011, 09:29 AM   #15
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Quote:
Originally Posted by Mister Bob View Post
The white arrows are pointing at the money muscles The parallel stripes of fat make it easy to identify.



When Bigmista says trim it out before cooking, he means something like this.

Before:



After:


Aha! That explains it all! Thanks SO MUCH for this post and pron!
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