Money muscle help...

[Okiebro]

Okay guys I need some help . I cook a lot of butts and they always turn out great . I smoke 4-5 hrs to internal 165 and wrap. I then cook to 195 internal, rest and pull . I am wanting to slice the $$ muscle but at 195 it's obviously too tender to slice . My question is to be able to have pulled and sliced $$ muscle will I have to do 2 butts and pull the first 1 at a lower temp to get slices or is there a way to get both sliced and pulled from same butt??? I know you guys know the tricks and I am trying to learn so thx in advance for the help !

 

[D&D BBQ]

When you go to wrap, carve out the money muscle first. Season all sides and throw it back in the smoker (unwrapped) until it reaches about 180 (probably about 30 minutes- 1 hour). Then pull and wrap in foil and hold until serving with the rest of your pork.

 

[Burnt at Both Endz]

Don't make it harder than it seems.:wink: Cook the butt till the MM is done, say 185-90*, remove it from the butt and hold while you finish the butt for pulled.

 

[Free Mr. Tony]

Sometimes I'll cook my Butts in a pan with the money muscle trimmed and hanging over the side. Once it's done I lop it off, and finish the rest in foil.

 

[Goddahavit]

get a sharper knife or electric.

or pull muscle a few degrees earlier.

 

[Roast Beast]

I slice MM that's 200+ on a regular basis. I'm surprised it's not holding a slice at 195. What kind of knife are you using?

Edit: I use my brisket slicer for my MM. Much cleaner slices than a chef's knife, etc.

 

[Okiebro]

Great info guys thx for the help ! I just used a decent knife I had in the kitchen so s sharper knife will definately help , I think I'll try to trim most of it out before the cook and remove it when it hits 185 rest and slice . Thx again for the help