The quest for the mysterious money muscle

[TN_BBQ]

Now all there is to do is replicate this feat.

As best I can tell, letting the pork butt rest and cool down with the smoker is/was the trick. Essentially, I cooked it and shut the dampers then checked on it a couple hours later and viola :-P

The cell phone camera doesn't do it justice. I'm pretty proud, and it might have been the single best piece of pork butt I've ever had (heck...might have been the best piece of meat I've ever had).

http://a5.sphotos.ak.fbcdn.net/hphotos-ak-snc7/s320x320/310456_10150495708044762_589274761_11474570_245389 79_n.jpg

[burningwood69]

Looks mighty fine keep up the good work :)

[jestridge]

what temp did you take it too

[TN_BBQ]

what temp did you take it too

I don't much test for temp with a thermometer. Usually just give it the feel test.

[Jason TQ]

Looks great. To get a decent money muscle i normally take it to 190ish and keep in wrapped in foil and rest for an hour or so. The resting time keeps the meat cooking a little and it slices nicely most every time and I can still get pulled and chunks.

[Hozman]

What kind of smoker? The reason I ask is my thought was if you left it in the smoker and shut down the dampers that as the fire goes to a smolder stage you would get some nasty smoke.

[TN_BBQ]

What kind of smoker? The reason I ask is my thought was if you left it in the smoker and shut down the dampers that as the fire goes to a smolder stage you would get some nasty smoke.

Gots me a Backwoods.

Life's a party with a Backwoods Party!