עָטִין
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Competition BBQ

Notices

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.


Reply
Thread Tools
Unread 07-23-2010, 08:51 AM   #1
fatguyputter
Knows what a fatty is.
 
fatguyputter's Avatar
 
Join Date: 04-21-10
Location: Hutchinson, KS
Downloads: 0
Uploads: 0
Default Money Muscle Advice

I'm fairly new to this site, so if this has been discussed previously, I appologize. We are going into our first competition in a few weeks, and I'm wanting to know a little more about removing and presenting the money muscle on my pork butt.

Thanks to a couple of earlier threads with good diagrams and descriptions, I think I at least have an idea where the MM is located--opposite the bone. On my last pork butt at home I kinda tore into it when I was pulling and ruined any chance of getting slices from it.

I know that in order to get slices I might need to remove it at around 180-185 instead of the 195 internal temp that I do to pull it. However, what I don't know is the method to remove it. In competition I will obviously cook two butts, as I know the rules prohibit me from taking off a piece and then putting the rest back on the smoker. But at home I would like to practice removing the MM and then put the rest of the butt back on to bring up to 195.

Having said all that, the technique of removing the MM is what I am asking. Any help from you all would be greatly appreciated.

Thanks in advance.
fatguyputter is offline   Reply With Quote


Unread 07-23-2010, 09:12 AM   #2
Southern Home Boy
is One Chatty Farker
 
Southern Home Boy's Avatar
 
Join Date: 01-14-10
Location: St. Louis, MO
Downloads: 0
Uploads: 0
Default

Well, I'm not sure how others do it, but I take it off at the same temp as the pulled. I just use a very sharp knife to slice off the MM from the rest of the butt and then very carefully slice the MM into pencil-thick slices (just like my brisket). I then use the blade of the knife to lift the MM and slide it gently off the blade into place in the turn-in box. Then I use a pastry brush to glaze the outside with a little au jus-diluted sauce.

This is kind of a bad example, but it's the only pic I have:
__________________
Pro Q Frontier, UDS (Little Red), "Turtle Drum" UDS, CG Gasser KCBS CBJ#61160
Southern Home Boy is offline   Reply With Quote


Unread 07-23-2010, 09:16 AM   #3
wildflower
is one Smokin' Farker
 
wildflower's Avatar
 
Join Date: 02-03-10
Location: Frankfort, KY
Downloads: 0
Uploads: 0
Default

^ ^ ^ looks good to me
wildflower is offline   Reply With Quote


Thanks from:--->
Unread 07-23-2010, 03:12 PM   #4
Grinder10
Knows what a fatty is.
 
Join Date: 06-01-09
Location: Memphis, TN
Downloads: 0
Uploads: 0
Default

I need to try that some time. I always just pull the whole thing at once, but I've never competed so I guess it doesn't really matter.
Grinder10 is offline   Reply With Quote


Unread 07-23-2010, 03:24 PM   #5
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: Saint Leanders Parish, CA
Downloads: 0
Uploads: 0
Default

I prefer the money muscle at lower temp than pulled, the texture is better. I find a long thin blade makes removal easy, just slice around back from top and bottom, then pull it free.
__________________
The SS Platypus, sails again, to the support of the Vets!

"perhaps...but then again...maybe not..."
landarc is offline   Reply With Quote


Unread 07-25-2010, 07:20 PM   #6
fatguyputter
Knows what a fatty is.
 
fatguyputter's Avatar
 
Join Date: 04-21-10
Location: Hutchinson, KS
Downloads: 0
Uploads: 0
Default

Looks good Southern HB. I'd be all over that.

However, I'm not doing a very good job explaining. I think what I am trying to get at, is how to I carve the MM away from the rest of the butt. Does it run the whole length of the butt? Is it the lower portion of that side? Is there a distinct line of fat or grain or something that distinguishes it from the rest of the butt? Earlier answers were also appreciated and still help, but I'm really wanting to know how to get it carved away from the "whole" butt. Thanks.
fatguyputter is offline   Reply With Quote


Unread 07-25-2010, 07:24 PM   #7
fatguyputter
Knows what a fatty is.
 
fatguyputter's Avatar
 
Join Date: 04-21-10
Location: Hutchinson, KS
Downloads: 0
Uploads: 0
Default

Landarc, when you say to "slice around back from top and bottom".......Is what you are referring to the back, the back portion where the bone is, but on the opposite side as the bone? Is there a distinct grain or fat that distinguishes the MM? Thanks in advance for the help.
fatguyputter is offline   Reply With Quote


Unread 07-26-2010, 01:14 AM   #8
Crash
is One Chatty Farker
 
Crash's Avatar
 
Join Date: 10-29-08
Location: Kailua, HI (Oahu)
Downloads: 0
Uploads: 0
Default

Might want to post this in the Competition section. I'd think that's your best bet.

Best of luck.
__________________
Crash - HIBarbeque.com
Crash is offline   Reply With Quote


Unread 07-26-2010, 02:27 PM   #9
fatguyputter
Knows what a fatty is.
 
fatguyputter's Avatar
 
Join Date: 04-21-10
Location: Hutchinson, KS
Downloads: 0
Uploads: 0
Default

Thanks Crash. I will try.
fatguyputter is offline   Reply With Quote


Unread 07-26-2010, 04:36 PM   #10
BobBrisket
Moderator
 
BobBrisket's Avatar
 
Join Date: 12-11-07
Location: El Paso, TX
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by fatguyputter View Post
Thanks Crash. I will try.
Done.

Bob
__________________
UDS, Pit Barrel Cooker-Courtesy of Poobah, WSM, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver B, Lil' Chief Smoker, Lodge Sportman Grill, Backyard Fire Pit, Dutch Ovens, Discada Set Up!
BobBrisket Jr.-MUDS, WSJ Silver

My BEST Compliment......"You're a good cooker, Dad!"--My Son.
Git Smokin, Dan!
BobBrisket is offline   Reply With Quote


Unread 07-26-2010, 04:49 PM   #11
worthsmokin
Full Fledged Farker

 
Join Date: 09-23-09
Location: Grant City, MO
Downloads: 0
Uploads: 0
Default

It took me about a year to figure it out. It is the end opposite of the bone. Yes the bone is visible on 2 sides, you will see little lines in meat "tiger stripes" that is the money muscle.
worthsmokin is offline   Reply With Quote


Unread 07-26-2010, 08:47 PM   #12
DaveElliott
Found some matches.

 
Join Date: 06-03-10
Location: Olathe, KS
Downloads: 0
Uploads: 0
Default

I have been having trouble with it too, but I think my problem has been that I may have been overcooking the butt somewhat.
DaveElliott is offline   Reply With Quote


Unread 07-26-2010, 09:33 PM   #13
Finney
is one Smokin' Farker
 
Join Date: 01-15-09
Location: Salisbury, NC & Savannah, GA
Downloads: 0
Uploads: 0
Default

Just take an electirc knife and cut about 2" from the MM end. (take off the whole end)
Set that aside while you pull the rest.
Then slice the MM into #2 pencil width slices or slightly wider.
__________________
Iron Pig BBQ - www.IronPigBBQ.com - "Reverse Sear" info on website
Finney is offline   Reply With Quote


Unread 07-27-2010, 08:36 AM   #14
fatguyputter
Knows what a fatty is.
 
fatguyputter's Avatar
 
Join Date: 04-21-10
Location: Hutchinson, KS
Downloads: 0
Uploads: 0
Default

Thanks to all. Maybe one more question would help the most. I know it is opposite the bone, but does it run the shorter direction (what I would refer to as "the width" of the butt) or does it run the longer direction opposite the bone (what I would refer to as "the length" of the butt). Thanks in advance.

I'm going to try a trial run this weekend and see what happens.

Really appreciate this site and everyone's willingness to help each other.

FG
fatguyputter is offline   Reply With Quote


Unread 07-27-2010, 09:00 AM   #15
Lippy
On the road to being a farker
 
Lippy's Avatar
 
Join Date: 08-17-08
Location: LaGrange, KY
Downloads: 0
Uploads: 0
Default

It's the "width" if the butt. Alot of times you can feel the difference in the MM and rest of the butt. Rub it a little and you 'll see.
__________________
Perry Brothers and Sons BBQ/Moonswiners
Lippy is offline   Reply With Quote


Thanks from:--->
Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
money muscle rookiedad Competition BBQ 18 08-18-2010 09:36 PM
Money Muscle Advice fatguyputter Competition BBQ 1 07-26-2010 02:42 PM
Money Muscle BBQ_Mayor Q-talk 40 06-06-2010 10:07 PM
Money muscle . Contracted Cookers Competition BBQ 31 12-30-2009 02:13 PM
Money Muscle Just Pulin' Pork Q-talk 3 05-13-2008 02:27 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 03:32 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.