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 07-26-2010, 02:29 PM   #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

fatguyputter
Found some matches.



Join Date: 04-21-10
Location: Hutchinson, KS


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 07-26-2010, 02:42 PM   #2
DawgPhan
is one Smokin' Farker
 
Join Date: 08-09-07
Location: Atlanta, Ga
Downloads: 0
Uploads: 0
Default

I just cut it off after it is cooked. But dont think that you need it in the box to win.
DawgPhan is offline   Reply With Quote


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 21 07-28-2010 10:05 AM
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 02:38 AM.


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.
no new posts