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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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Unread 05-23-2012, 06:26 PM   #1
IowaWildHogsBbq
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My last two comps my money muscles have not turned out. My last comp butts were done at 180 and 185 the money muscles were at 205 and 209. I measured temp by the bone. I wrap in foil at 165 and let it cook. I cook at 250 with a guru. Now my comp before that I cooked the butt to 195 and it was done but the money muscles fell apart.
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Unread 05-23-2012, 06:29 PM   #2
Rich Parker
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What do you mean they didn't turn out? e.g. mushy or dry
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Unread 05-23-2012, 06:38 PM   #3
IowaWildHogsBbq
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They were mushy
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Unread 05-23-2012, 06:54 PM   #4
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Quote:
Originally Posted by IowaWildHogsBbq View Post
My last two comps my money muscles have not turned out. My last comp butts were done at 180 and 185 the money muscles were at 205 and 209. I measured temp by the bone. I wrap in foil at 165 and let it cook. I cook at 250 with a guru. Now my comp before that I cooked the butt to 195 and it was done but the money muscles fell apart.
Remove when MM is at 195
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Unread 05-23-2012, 07:02 PM   #5
IowaWildHogsBbq
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Where would you recommend taking the temp by the bone or behind the money muscle?
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Unread 05-23-2012, 07:42 PM   #6
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Quote:
Originally Posted by IowaWildHogsBbq View Post
Where would you recommend taking the temp by the bone or behind the money muscle?
Right in the middle of the MM
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Unread 05-23-2012, 08:02 PM   #7
IowaWildHogsBbq
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Thanks alot for the help guys.
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Unread 05-23-2012, 08:49 PM   #8
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That's exactly what I do as well, probe middle of money muscle and it's finished when it hits 195. I wrap around 150, 152. And get a good sharp knife.
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Unread 05-24-2012, 10:38 AM   #9
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the MM is a bit thinner and the meat seems not as dense as at the center of the butts, it'll cook a lot faster I think.
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Unread 05-24-2012, 02:52 PM   #10
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If the MM is at 195 when removed where- generally- is the temp of the rest the of butt?
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Unread 05-24-2012, 11:10 PM   #11
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Teams often cook more than one butt, one cooked to get the MM perfect, the other to get the pulled pork perfect. That means left-overs!
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Unread 05-25-2012, 04:40 AM   #12
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Quote:
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If the MM is at 195 when removed where- generally- is the temp of the rest the of butt?
approximately 180 +/- 5 degrees

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