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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 02-28-2013, 04:30 PM   #1
GOHOGS
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Default Money Muscle

What's your method? Do you inject? What temp do you cook it to? Rest time?
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Unread 02-28-2013, 04:32 PM   #2
Offthehook
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By itself of the whole butt?
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Unread 02-28-2013, 04:39 PM   #3
GOHOGS
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Either way. I've never tried to remove it and cook it but if that's your method lets hear it
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Unread 02-28-2013, 04:43 PM   #4
bluetang
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I like it cooked on the rotisserie, to 165 ish, no injection, S & P only, rest in cooler for an hour or so, slice and chow down.
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Unread 02-28-2013, 06:48 PM   #5
Boshizzle
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I've been doing this when cooking at home for a while now and it always comes out great.

http://www.bbq-brethren.com/forum/sh...d.php?t=134259
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Unread 02-28-2013, 08:01 PM   #6
Bludawg
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It just gets shredded with the rest of the Butt
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Unread 02-28-2013, 08:10 PM   #7
Flat_Rate
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Default Re: Money Muscle

Quote:
Originally Posted by Bludawg View Post
It just gets shredded with the rest of the Butt
Yup.
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Unread 02-28-2013, 08:29 PM   #8
Mad About Que
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barring the parting rule changing, we cut "out" the money muscle and leave it barely attached.. cook it to about 190 and pull it off to hold. now with the old rule, you cant toss the rest of the butt back on...but thats why we cook more than 2 butts
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