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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 10-04-2012, 09:34 AM   #1
QTEX
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Default Brisket Money Muscle?

Have heard a couple of comments about the "Money Muscle" on a brisket but have not seen or heard anything like that online or locally with other cook friends. Anybody know what that pat of the brisket is? Not referring to the pork butt, talking brisket here.
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Unread 10-04-2012, 09:51 AM   #2
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The only part I could imagine being the money muscle would be the part of the flat that is sitting right on top of the point.
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Unread 10-04-2012, 09:59 AM   #3
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considering there are only 2 muscles in a brisket, I really doubt that there is a money muscle. unless you are really happy with your burnt ends...maybe that could be the money muscle.
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Unread 10-04-2012, 10:01 AM   #4
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never mind
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Unread 10-04-2012, 10:02 AM   #5
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Unread 10-04-2012, 10:07 AM   #6
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Quote:
Originally Posted by columbia1 View Post
The only part I could imagine being the money muscle would be the part of the flat that is sitting right on top of the point.
If someone new where the money spot in the brisket is, it's Michael. He can cook a seriously good brisket.
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Unread 10-04-2012, 10:13 AM   #7
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Quote:
Originally Posted by columbia1 View Post
The only part I could imagine being the money muscle would be the part of the flat that is sitting right on top of the point.
Was thinking the same thing since its the most common part of the brisket for turn ins at comps, at least in Texas.
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Unread 10-04-2012, 10:45 AM   #8
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A pitmaster told me when I ask about money muscle he told me cook it right and it's all money.
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Unread 10-04-2012, 03:46 PM   #9
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Around my house, the point is the money muscle because that is where the burnt ends come from.
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Unread 10-04-2012, 03:52 PM   #10
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Quote:
Originally Posted by CrackerJack from KC View Post
Around my house, the point is the money muscle because that is where the burnt ends come from.
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Unread 10-04-2012, 08:19 PM   #11
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I have heard of the money area of a brisket(perfect slice area) but I have never heard of a brisket money muscle....But the way my scores were in brisket this year maybe I should try to find one.
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Unread 10-04-2012, 11:45 PM   #12
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Quote:
Originally Posted by QTEX View Post
Have heard a couple of comments about the "Money Muscle" on a brisket but have not seen or heard anything like that online or locally with other cook friends. Anybody know what that pat of the brisket is? Not referring to the pork butt, talking brisket here.
tnx
Somebody sent you on a snipe hunt there brother!
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Unread 10-05-2012, 12:50 PM   #13
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Brisket is all money muscle.

2012 NEBS TOY Brisket
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Unread 12-24-2012, 06:38 PM   #14
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I have a 14 lb packer and need to split it for two different cooks....any ideas?
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Unread 12-24-2012, 06:52 PM   #15
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You can cut the point and flat apart easily, some people do that for comp cooking anyway. The problem is they are different, so your cooks will have different characteristics.

Are these competition cooks, or just for friends? Just for friends, I would cook it all at once, and reheat the leftovers.

For comps, you really ought to just get 2 briskets, but otherwise you have to cut the flat and point and cook either one. I doubt cutting it lengthwise to include both muscles would work well.
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