Pork

Capn Kev · 01-11-2010, 09:42 AM

I've been doing some test runs using a new injection on my pork. The pork has turned out unbelievably moist, tender, and flavorful. The problem I consistently have is with the money muscle. I try to gently remove it from the rest of the roast, but it frequently falls apart, and is almost impossible to slice. Am I overcooking it? I've been foiling at 165, and taking the meat off to rest at 200. Do you recommend resting earlier in the process?

Also, where do you find pork shoulders like those I've seen on Pitmasters? Looking at Tuffy's money muscle the other night makes me believe I'm getting some dwarf pig meat!

P.S. - please don't mention to my wife that I was looking at Tuffy's money muscle!

-Kev

BigJimsBBQ · 01-11-2010, 09:51 AM

Kev,

There is a big difference between 185' to 200'. What I am saying is there is a difference between what I cook Butt between Sliced and Pulled. I recomend that you lower your internal temp down to 190' and make sure you check the "Money Muscle" temp along with ceter mass internal temp.

There is a difference between serving mush and large chunks that are very juicy and tender.

Good Luck....

Divemaster · 01-11-2010, 10:53 AM

The other thing that some cooks do is that they cook two butts. One they remove at a lower temp to process the money muscile and the other they use for pulling...

Just remember, you didn't hear it from me.

paydabill · 01-11-2010, 12:00 PM

Tuffy gets the perk of having a resteraunt - he can go through a lot of butts to find the ones he want to use for a competition.

Capn Kev · 01-11-2010, 12:52 PM

Thanks for the feedback guys.

watertowerbbq · 01-11-2010, 05:17 PM

I believe that the money muscle is located just at about the point where the picnic and the butt are cut from one another. Therefore, to get the maximum size money muscle, you need to cook a full shoulder. Can anyone else confirm this?

Bbq Bubba · 01-11-2010, 05:28 PM

Quote:

Originally Posted by Divemaster

The other thing that some cooks do is that they cook two butts. One they remove at a lower temp to process the money muscile and the other they use for pulling...

Just remember, you didn't hear it from me.

Another pitmaster secret.

01-11-2010, 09:42 AM	#1
Capn Kev is one Smokin' Farker Join Date: 12-08-09 Location: Littleton, CO Downloads: 0 Uploads: 0	Pork I've been doing some test runs using a new injection on my pork. The pork has turned out unbelievably moist, tender, and flavorful. The problem I consistently have is with the money muscle. I try to gently remove it from the rest of the roast, but it frequently falls apart, and is almost impossible to slice. Am I overcooking it? I've been foiling at 165, and taking the meat off to rest at 200. Do you recommend resting earlier in the process? Also, where do you find pork shoulders like those I've seen on Pitmasters? Looking at Tuffy's money muscle the other night makes me believe I'm getting some dwarf pig meat! P.S. - please don't mention to my wife that I was looking at Tuffy's money muscle! -Kev

01-11-2010, 09:51 AM	#2
BigJimsBBQ Full Fledged Farker Join Date: 06-10-09 Location: Newnan, GA Downloads: 0 Uploads: 0	Kev, There is a big difference between 185' to 200'. What I am saying is there is a difference between what I cook Butt between Sliced and Pulled. I recomend that you lower your internal temp down to 190' and make sure you check the "Money Muscle" temp along with ceter mass internal temp. There is a difference between serving mush and large chunks that are very juicy and tender. Good Luck.... __________________ Big Jim - Newnan, GA Customized Lang Model 84 Longneck

01-11-2010, 10:53 AM	#3
Divemaster somebody shut me the fark up. Join Date: 09-23-07 Location: North Side of Chicago Illinois Downloads: 0 Uploads: 0	The other thing that some cooks do is that they cook two butts. One they remove at a lower temp to process the money muscile and the other they use for pulling... Just remember, you didn't hear it from me. __________________ Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.

01-11-2010, 12:00 PM	#4
paydabill is one Smokin' Farker Join Date: 05-21-07 Location: Moberly, Mo Downloads: 0 Uploads: 0	Tuffy gets the perk of having a resteraunt - he can go through a lot of butts to find the ones he want to use for a competition. __________________ Paydabill Lit & Loaded BBQ I remember a day when I hated pellets - 2 pellet cookers latter! CBJ - love judging KCBS - member for 4 years MOFO Chapter Super fast - BLUE Thermopen

01-11-2010, 05:17 PM	#6
watertowerbbq is One Chatty Farker Join Date: 11-07-07 Location: Ankeny, IA Downloads: 0 Uploads: 0	I believe that the money muscle is located just at about the point where the picnic and the butt are cut from one another. Therefore, to get the maximum size money muscle, you need to cook a full shoulder. Can anyone else confirm this? __________________ Matt Head Cook Water Tower BBQ Coming this Fall.......BWS Extended Party! BWS Competitor (sold 2012) WSM - 18.5" - 2009 (sold 2011) WSM - 18.5" - 2004 (sold 2010) Superfast Orange Thermopen KCBS CBJ, Railroad Detective

01-11-2010, 12:52 PM	#5
Capn Kev is one Smokin' Farker Join Date: 12-08-09 Location: Littleton, CO Downloads: 0 Uploads: 0	Thanks for the feedback guys.

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