I usually cook bone-in butts whole at 225-250 for about 12 hours.
Recently, I've seen people cooking the money muscle separately and I thought that I would like to try it.
Does it cook at the same rate as the whole butt or would it need to come off sooner?
Any tips on cooking it separately? Is it worth it to do so?
Recently, I've seen people cooking the money muscle separately and I thought that I would like to try it.
Does it cook at the same rate as the whole butt or would it need to come off sooner?
Any tips on cooking it separately? Is it worth it to do so?