Optimal temperature for money muscle?

The Virginian · 10-04-2009, 06:54 PM

My pork is schizophrenic. This year, half the time I get a high call, the other half it is down in the bottom third somewhere. I feature the money muscles on a bed of pulled. I rarely actually taste the money muscle (hereafter MM) because there is not very much of it. Since the pulled seems to me to be about the same every time, I think the difference has to be in the MM. My theory is that on the occasions when I tank it is because the MM is over cooked and a little dry.

I am going to run some tests this winter to see if I can identify an optimum temperature when the MM is both tender and super moist on a consistent basis. As a little pre-experiment research, though, I wanted to ask you all what you think the optimum temperature for the money muscle is? I take my butts off at about 203. If the optimum temp for the MM is lower, perhaps I need to cook extra butts just for the MM and take them off at a lower temp. Anyway, what's your vote for optimal MM temperature?

Brett

Dan - 3eyzbbq · 10-04-2009, 08:05 PM

Brett-

That seems very high to me at least. I'd need a lightsaber to cut it at that temp, how do you do it? I'm thinking more like 190.

Podge · 10-04-2009, 08:18 PM

I have a lightsaber.

The Virginian · 10-04-2009, 08:28 PM

In Response to Dan,
I have a very sharp knife and a lot of patience. Maybe 200+ is getting carried away (but heck, I pulled my brisket at 208 this weekend and it did pretty well, so go figure). At 190, the butt is often still giving too much resistance for my taste when I test it. Maybe the answer is to pay more attention as they get closer to done so I can take them out the moment the butts give it up. I am still going to try the experiments, though. It may turn out that optimal MM temp is 180-185, in which case I am going to need more cooker space to do special butts for the MM. If only that dreaded parting rule was not there!

Brett

Dan - 3eyzbbq · 10-04-2009, 08:49 PM

Podge - need proof. Pics?

early mornin' smokin' · 10-05-2009, 02:46 PM

well, money muscles kinda tricky, 200+ im suprised you can even find that thinG!!! in all seriousness thou, my bet is 180-185 before pulling out of cooker and resting, that'd bring it to about 190-195 after the rest and should slice real nice.

Jacked UP BBQ · 10-05-2009, 02:48 PM

I don't use the money muscle. Opens up to many different opinions at the judging table.

Podge · 10-05-2009, 03:06 PM

Quote:

Originally Posted by Dan - 3eyzbbq

Podge - need proof. Pics?

I would post pics, but you'd just say it looks like a normal knife, even though it's 1970's ginsu-sharp.

The Pickled Pig · 10-05-2009, 06:05 PM

We cook our butts to 205-210 internal and then slice the MM. I've gone as high as 215 before and was still able to slice the MM. It just takes patience and a really sharp knife to get slices without falling apart at those temps.

The faster you cook the higher the internal temperature needed to render. We're cooking on a UDS and get them done in 5-6 hours.

10-04-2009, 06:54 PM	#1
The Virginian On the road to being a farker Join Date: 11-27-07 Location: Arlington, VA Downloads: 0 Uploads: 0	Optimal temperature for money muscle? My pork is schizophrenic. This year, half the time I get a high call, the other half it is down in the bottom third somewhere. I feature the money muscles on a bed of pulled. I rarely actually taste the money muscle (hereafter MM) because there is not very much of it. Since the pulled seems to me to be about the same every time, I think the difference has to be in the MM. My theory is that on the occasions when I tank it is because the MM is over cooked and a little dry. I am going to run some tests this winter to see if I can identify an optimum temperature when the MM is both tender and super moist on a consistent basis. As a little pre-experiment research, though, I wanted to ask you all what you think the optimum temperature for the money muscle is? I take my butts off at about 203. If the optimum temp for the MM is lower, perhaps I need to cook extra butts just for the MM and take them off at a lower temp. Anyway, what's your vote for optimal MM temperature? Brett

10-04-2009, 08:05 PM	#2
Dan - 3eyzbbq is one Smokin' Farker Join Date: 10-10-07 Location: Owings Mills, MD Downloads: 0 Uploads: 0	Brett- That seems very high to me at least. I'd need a lightsaber to cut it at that temp, how do you do it? I'm thinking more like 190. __________________ Dan Hixon - Pitmaster 3 Eyz BBQ www.3eyzbbq.com Cooking Class June 8-9 (details @ http://3eyzbbq.com/rubsales.htm) Extreme BBQ Trailer, Backwoods Competitor, Backwoods Party, WSM, Traegar 124, Yoder YS640 Thanks to our sponsors: The BBQ Guru, Grizzly Coolers, The Ingredients Store (FAB), Yoder Smokers, 1st Mariner Mortgage, Big Poppa Smokers (Elite Team)

10-04-2009, 08:49 PM	#5
Dan - 3eyzbbq is one Smokin' Farker Join Date: 10-10-07 Location: Owings Mills, MD Downloads: 0 Uploads: 0	Podge - need proof. Pics? __________________ Dan Hixon - Pitmaster 3 Eyz BBQ www.3eyzbbq.com Cooking Class June 8-9 (details @ http://3eyzbbq.com/rubsales.htm) Extreme BBQ Trailer, Backwoods Competitor, Backwoods Party, WSM, Traegar 124, Yoder YS640 Thanks to our sponsors: The BBQ Guru, Grizzly Coolers, The Ingredients Store (FAB), Yoder Smokers, 1st Mariner Mortgage, Big Poppa Smokers (Elite Team)

10-05-2009, 02:46 PM	#6
early mornin' smokin' is One Chatty Farker Join Date: 10-06-08 Location: wading river, ny Downloads: 0 Uploads: 0	well, money muscles kinda tricky, 200+ im suprised you can even find that thinG!!! in all seriousness thou, my bet is 180-185 before pulling out of cooker and resting, that'd bring it to about 190-195 after the rest and should slice real nice. __________________ I'm an EGGHEAD, L BGE, dueling weber 26.75's, heineken 22 1/2, and a neglected pro-q 20

10-05-2009, 02:48 PM	#7
Jacked UP BBQ Babbling Farker Join Date: 06-09-08 Location: Forker River, NJ Downloads: 0 Uploads: 0	I don't use the money muscle. Opens up to many different opinions at the judging table. __________________ Jacked UP BBQ vending Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ Fec 750 Fec 100 Large Spicewine

10-04-2009, 08:18 PM	#3
Podge is One Chatty Farker Join Date: 09-25-06 Location: Elk Creek, Ky. Downloads: 0 Uploads: 0	I have a lightsaber.

10-04-2009, 08:28 PM	#4
The Virginian On the road to being a farker Join Date: 11-27-07 Location: Arlington, VA Downloads: 0 Uploads: 0	In Response to Dan, I have a very sharp knife and a lot of patience. Maybe 200+ is getting carried away (but heck, I pulled my brisket at 208 this weekend and it did pretty well, so go figure). At 190, the butt is often still giving too much resistance for my taste when I test it. Maybe the answer is to pay more attention as they get closer to done so I can take them out the moment the butts give it up. I am still going to try the experiments, though. It may turn out that optimal MM temp is 180-185, in which case I am going to need more cooker space to do special butts for the MM. If only that dreaded parting rule was not there! Brett

10-05-2009, 06:05 PM	#9
The Pickled Pig is One Chatty Farker Join Date: 06-21-07 Location: Overland Park, KS Downloads: 0 Uploads: 0	We cook our butts to 205-210 internal and then slice the MM. I've gone as high as 215 before and was still able to slice the MM. It just takes patience and a really sharp knife to get slices without falling apart at those temps. The faster you cook the higher the internal temperature needed to render. We're cooking on a UDS and get them done in 5-6 hours. __________________ Paul Ostrom The Pickled Pig Twitter - @ThePickledPig CBJ, WSM, UDS Cookers, Weber Gasser, Weber One Touch Gold Kettle,

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