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Swine Spectator
08-14-2013, 02:29 PM
I am cooking in a Charity Event in a few weeks. It's just a bragging rights cook-off. One of the categories is "Pork". Not Pork Butt, Pulled Pork, Pork Shoulder... just Pork.

The whole event is only 8 hours from set-up to take-down, so I was thinking of separating some money muscles from some butts and cooking them separately.

Has anyone tried this? :noidea: Do you think it would work?

David
The Swine Spectator

cpw
08-14-2013, 02:31 PM
No reason it shouldn't work. Just make sure you keep an eye on them so they don't get overcooked. Someone with more experience will tell you what temp to pull it at, but I think in the 185-190 range is what to shoot for for slicing.

thirdeye
08-14-2013, 02:45 PM
It will work for sure, but why not cook either tenderloin or loin, or both? Either (or both in the same box) would be pretty impressive,.... plus moistness and tenderness (especially if brined or injected with brine) would be easy to maintain. Best of all your cook time would be much shorter.