Money Muscle Identification

motoeric · 10-09-2011, 12:01 AM

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

Sledneck · 10-09-2011, 12:07 AM

Maybe u need a new qtm card , i crack myself up!

INmitch · 10-09-2011, 12:22 AM

Quote:

Originally Posted by motoeric

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!!!

INmitch · 10-09-2011, 12:29 AM

I'm taking it that your joking!!! If not I'm sorry. If no one explains by morning I will.

Bigmista · 10-09-2011, 01:56 AM

It's on the side farthest away from the bone. Try trimming it out some before cooking.

Mister Bob · 10-09-2011, 05:32 AM

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:

Rich Parker · 10-09-2011, 05:52 AM

Quote:

Originally Posted by motoeric

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.

Shiz-Nit · 10-09-2011, 09:40 AM

It is the tube shaped muscle that runs across the butt on the surface on the side opposite the blade bone.

parrdist · 10-09-2011, 11:46 AM

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.

BC Squared · 10-09-2011, 12:39 PM

I liked the trimmed out advice....just don't part it once cooked and return to cooker...against the law now.

Fat Freddy · 10-09-2011, 01:56 PM

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?

G$ · 10-09-2011, 02:43 PM

Quote:

Originally Posted by Fat Freddy

is it possible to get the pulled and the sliced off the same butt?

Yes.

bigzthamoose · 10-09-2011, 05:25 PM

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

tmcmaster · 10-09-2011, 05:37 PM

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...

wearcd · 11-20-2011, 09:29 AM

Quote:

Originally Posted by Mister Bob

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!

10-09-2011, 12:01 AM	#1
motoeric Babbling Farker Join Date: 08-07-06 Location: huntington, ny Downloads: 0 Uploads: 0	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 __________________ Smoke Signals Current Issue A BBQ Brethren Publication 2 Thessalonians 2:15 Exodus 12:9

10-09-2011, 12:07 AM	#2
Sledneck is one Smokin' Farker Join Date: 12-04-05 Location: Wantagh, NY Downloads: 0 Uploads: 0	Maybe u need a new qtm card , i crack myself up! __________________ 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.

10-09-2011, 12:29 AM	#4
INmitch Full Fledged Farker Join Date: 04-28-09 Location: decatur, IN Downloads: 0 Uploads: 0	I'm taking it that your joking!!! If not I'm sorry. If no one explains by morning I will. __________________ I'm simple and I can prove it!

10-09-2011, 01:56 AM	#5
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA Downloads: 0 Uploads: 0	It's on the side farthest away from the bone. Try trimming it out some before cooking. __________________ 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

10-09-2011, 05:32 AM	#6
Mister Bob is Blowin Smoke! Join Date: 06-15-09 Location: New Windsor, NY Downloads: 1 Uploads: 0	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: __________________ Mister Bob, Pitmaster - Bob's Hogs KCBS CBJ #31759 - IMBAS Certified MOINK Baller The Hog Blog BBQ Tips, Tricks and Recipes Custom 84" offset trailer Black Betty (ram-a-lam), red Stumps Baby, large BGE (they don't come in red), Smoke-EZ 26.75" Weber OTG, UDS, Mini UDS, Weber gasser, red and black Aussie Walkabout red BBQ Guru CyberQ II, Super fast and super accurate red Thermapen Last edited by Mister Bob; 10-09-2011 at 05:48 AM..

10-09-2011, 09:40 AM	#8
Shiz-Nit is One Chatty Farker Join Date: 03-06-10 Location: kentucky Downloads: 0 Uploads: 0	It is the tube shaped muscle that runs across the butt on the surface on the side opposite the blade bone. __________________ Bluegrass Southern Smokers - Catering & Competition BBQ Team- BBQ Naked & Toast Your BunZ

10-09-2011, 11:46 AM	#9
parrdist Full Fledged Farker Join Date: 08-12-10 Location: Gray Summit, Missouri Downloads: 0 Uploads: 0	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. __________________ Weber Platinum, Jenn Air Gas, 3 UDS, Char Broil Big Easy,Super Fast Black Thermapen, Member SLBS,

10-09-2011, 12:39 PM	#10
BC Squared Full Fledged Farker Join Date: 09-16-11 Location: Kansas Downloads: 0 Uploads: 0	I liked the trimmed out advice....just don't part it once cooked and return to cooker...against the law now.

10-09-2011, 01:56 PM	#11
Fat Freddy Full Fledged Farker Join Date: 12-31-10 Location: Albert City, Iowa Downloads: 0 Uploads: 0	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?

10-09-2011, 05:25 PM	#13
bigzthamoose Knows what a fatty is. Join Date: 09-19-11 Location: Overland Park, KS Downloads: 0 Uploads: 0	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

10-09-2011, 05:37 PM	#14
tmcmaster is One Chatty Farker Join Date: 09-23-08 Location: York, PA Downloads: 0 Uploads: 0	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... __________________ Tim McMaster - Porter Mac's Rockin' BBQ - Recently converted Pellet-Head

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