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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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12-11-2012, 07:23 PM | #1 |
Got Wood.
Join Date: 02-10-11
Location: Hermosa Beach, CA
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Question on Money Muscle
With the money muscle - how many of you separate it from the butt before you cook and then cook the money muscle and butt simultaneously? The reason I am asking is I was watching BBQ Pit Masters and one of the cooks had done this to have bark all around the money muscle. It makes sense but I would be concerned about over/under cooking the MM it if I had cook it at the same temps and times I would do a full bone-in butt. Not being an expert I thought it looked like a good idea but wondered how to cook it at 275 where I typically would cook a bone-in butt.
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12-11-2012, 07:37 PM | #2 |
Babbling Farker
Join Date: 12-18-07
Location: Western burbs of Chicago, IL
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Illegal under KCBS rules. You have to cook it as one piece. Which isn't to say you can't do some creative trimming and still be within the rules, and get an (almost) all-around smoke ring. But then, judges aren't supposed to pay attention to the smoke ring:o
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12-11-2012, 08:11 PM | #3 | |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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Quote:
Thanks for the info..... |
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12-11-2012, 08:42 PM | #5 |
Got Wood.
Join Date: 02-10-11
Location: Hermosa Beach, CA
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Ok - not smoke ring Smoke&Stoke - bark. Although your answer may answer the question.
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12-11-2012, 08:51 PM | #6 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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Not legal for comps but perfectly fine for backyard cooking. Here is how I do it.
http://www.bbq-brethren.com/forum/sh...d.php?t=134259
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12-11-2012, 09:36 PM | #7 |
is One Chatty Farker
Join Date: 02-09-11
Location: Kearney, MO
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For comps, you cut the MM away from the butt, so that it just hangs on by a small area along the bottom (fat cap side). Then, you cook the butt as a "whole" piece. It takes great skill (which I don't possess) to get the MM to finish at the same time, but at a different temp than the rest of the butt. Most of the time, I end up under-cooking the butt for the sake of the MM, or else I cook two butts, one for the MM and the other for pulling.
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Mike Trump Owner & Master Blender, Oakridge BBQ LLC [URL="https://www.oakridgebbq.com"][B][U][SIZE="3"]~ Visit Oakridge BBQ ~[/SIZE][/U][/B][/URL] Ole Hickory CTO 26½" Weber Kettle |
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12-11-2012, 09:43 PM | #8 |
Babbling Farker
Join Date: 12-20-07
Location: Ponte Vedra, Florida
Name/Nickname : Jason
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So one stays kosher with KCBS rules by trimming it such that it is just barely still connected to the rest of the shoulder?
Is this what most of the "big-time" competitiors do? I imagine you want to slice around 185~190 versus pulled at ~195-205? I've not competed in anything professional yet so forgive my ignorance on the subject, but it is an interesting one as I am still chasing the perfect money muscle for backyard cooking. |
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12-11-2012, 09:56 PM | #9 | |
is One Chatty Farker
Join Date: 02-09-11
Location: Kearney, MO
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Quote:
A lot of teams who use this method that only cook one butt, split the difference and shoot for 190º-195º and just use what they can from the rest of the butt.
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Mike Trump Owner & Master Blender, Oakridge BBQ LLC [URL="https://www.oakridgebbq.com"][B][U][SIZE="3"]~ Visit Oakridge BBQ ~[/SIZE][/U][/B][/URL] Ole Hickory CTO 26½" Weber Kettle |
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12-11-2012, 10:41 PM | #10 | |
Quintessential Chatty Farker
Join Date: 12-31-09
Location: Hernando,MS
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Quote:
Or better yet cook 4,2 MM specific,2 regular,make friends with the leftovers,butts are cheap. |
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12-12-2012, 07:12 AM | #11 | |
On the road to being a farker
Join Date: 07-29-10
Location: Gainesville, GA
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Quote:
he said kosher while talking about cooking pork butt!
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12-12-2012, 07:38 AM | #12 |
is One Chatty Farker
Join Date: 06-20-11
Location: Mooresville, NC
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I have found in my limited competition experience that the money muscle can stand to get to 200* and still slice nicely (but requires an electric knife to get good slices about 1/2" thick). At this point, the "dark meat" around the blade is also tender but not mushy; allowing you to get great chunks of meat for turn in.
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