Money Muscle questions

[Jaskew82]

Bear with me, these might be dumb questions. I am still learning...

Do any of you guys submit your butts with meat exclusively from the money muscle or do you just slice the money money into "medallions" and pull the rest and submit a mix of both?

It seems to me that the money muscle would offer the best flavor. So a cook could do medallions from from butt and pull it from another and have a nice entry (assuming it is cooked well).

Just curious.

 

[Rich Parker]

I have mixed it in a box with slice, chunks, and pulled but never just submitted slices.

Some teams use multiple butts with one for slicing and one for pulling and the others including mine usually use the same butt for both.

 

[Capn Kev]

We cook two butts... one for money muscle, the other for pull. We put a mix of chunks, pulled, and slices.

 

[CBQ]

You are in NY. As others have noted on here before, slicing in the northeast is a bit of a crap shoot. It's not as common as it is down south, and you may not get rewarded for it. Chunk it.

If you serve only money muscle, you are going to have to make a lot of butts. All of your money muscle should end up in the box, but you are going to have to take meat from other parts of the butt.