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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 03-20-2010, 01:32 AM   #1
Meat Burner
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Default Butt Size for Money Muscle?

Curious about the size of a pork butt to get a nice money muscle from. About what is the minimum butt that will have this lovely morsel big enough to slice for a competition turn-in box? I understand you need to look at each particular cut. Thanks bros!
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Unread 03-20-2010, 09:23 AM   #2
KC_Bobby
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I try not to go smaller then 8.5 lb butts.
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Unread 03-20-2010, 09:40 AM   #3
Frank Sacco
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I tend to lean towards 7.5-8.5 lbs. Like you say the key is to get a look at the muscle during your selection.
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Unread 03-20-2010, 11:56 AM   #4
The Pickled Pig
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bigger = better
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Unread 03-23-2010, 09:31 AM   #5
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Quote:
Originally Posted by Frank Sacco View Post
I tend to lean towards 7.5-8.5 lbs. Like you say the key is to get a look at the muscle during your selection.
Bingo!

This weekend we did a practice cook... Two butts, one 7# and one close to 10#... To be honest, the MM 10 pounder was only slightly larger than the one off of the 7 pounder.
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Unread 03-23-2010, 09:39 AM   #6
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I didn't know anyone used the money muscle this year??? That is so 2009!
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Unread 03-23-2010, 09:46 AM   #7
KC_Bobby
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Ohhh, it's a timeless tradition just like The Masters
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Unread 03-23-2010, 12:28 PM   #8
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Quote:
Originally Posted by Jacked UP BBQ View Post
I didn't know anyone used the money muscle this year??? That is so 2009!
That's the cook's snack...why turn that crap in when you can throw it on a Sister Shuberts roll?
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Unread 03-23-2010, 12:53 PM   #9
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Quote:
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That's the cook's snack...why turn that crap in when you can throw it on a Sister Shuberts roll?
I never use money muscle and our pork does great.
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Unread 03-23-2010, 01:16 PM   #10
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I agree. I know a lot of teams that do great without it.
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Unread 03-23-2010, 02:05 PM   #11
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Quote:
Originally Posted by The Pickled Pig View Post
bigger = better
O.K., not that I know something that Pickled Pig doesn't, but just a thought - depending on the producer and distributor - you can have a huge pork butt but not alot of money muscle, can't you? I saw a huge Birkshire butt in February (~10 lbs) with almost no money muscle. Maybe that's not the norm - but apparently it is for this particular producer/packer.
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Unread 03-23-2010, 02:54 PM   #12
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Quote:
Originally Posted by monty3777 View Post
O.K., not that I know something that Pickled Pig doesn't, but just a thought - depending on the producer and distributor - you can have a huge pork butt but not alot of money muscle, can't you? I saw a huge Birkshire butt in February (~10 lbs) with almost no money muscle. Maybe that's not the norm - but apparently it is for this particular producer/packer.
That is true, though in general a heavy butt is better. Some packers leave more MM on the butt than others. If you want to maximize the size of this piece, you can buy shoulders and part them yourself. Otherwise, the best strategy is to buy meat where you can pick through a large selection to find one you are happy with.
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Unread 03-23-2010, 03:47 PM   #13
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Quote:
Originally Posted by Jacked UP BBQ View Post
I didn't know anyone used the money muscle this year??? That is so 2009!
Oh, sure we use it... It goes into the bunt pan like the rest of our pork...
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Unread 03-23-2010, 05:15 PM   #14
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Quote:
Originally Posted by Divemaster View Post
Oh, sure we use it... It goes into the bunt pan like the rest of our pork...
Ummmm.....you separated your pork? Bad boy!

I know.......
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Unread 03-23-2010, 05:58 PM   #15
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Thinking of butt size..... Think Jennifer Lopez
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