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Unread 09-10-2013, 07:18 PM   #1
Smokin Pete43
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Default MM identification after the cook

I did my 1st Boston Butt over a week ago. I could see the money muscle before the rub and cook. However, I had difficulty identifying it afterwards. I know where it is, but couldn't see where it to start cutting it off. Is there a secret in finding after the cook?

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Unread 09-10-2013, 07:39 PM   #2
JohnnyP
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In this picture i liberated from the web you can see the seam, just to the right of the blue line, between the MM and the middle of the roast.

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Unread 09-10-2013, 07:45 PM   #3
Smokin Pete43
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Thanks JohnnyP
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Unread 09-10-2013, 07:53 PM   #4
Garrett
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If I have plans for the MM after the cook, I always make sure it is facing me during the cook at all times. In other words, while its cooking it faces the door, if I take it out to wrap, I lay it down facing me. Also during trimming I will trim that little bit of fat that seperates it from the rest of the butt so that seam will be visible.
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Unread 09-10-2013, 08:45 PM   #5
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During trimming I will trim it down about and inch leaving a very large and distinguished "valley" that runs the length of the MM.
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Unread 09-10-2013, 08:57 PM   #6
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Put a couple of bamboo skewers in the roast before you cook it, one to mark the wide side and one to mark the point of the horn shaped muscle. You can get enough bamboo skewers at Walmart to last for years for a dollar or two.
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Unread 09-10-2013, 10:23 PM   #7
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It's on the opposite end from the bone.
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