Smoked Porkbutt: Separating money muscle?

[jjdbike]

Hello everyone,

I have two large pork butts I am planning on cutting into chunks #DogFaced PoneySoldier style for pulled BQ pork. I am considering "liberating" the money muscle to slice for medallions.

I am wondering how many of you do this. Is it worth the effort for a few medallions of should I just keep it simple and shred the whole kit and caboodle?

Respectfully,
JD

[Jerod Broussard]

I did it once. The smoke/gas ring took up almost the whole muscle.

[fzxdoc]

Ditto.

[jjdbike]

I did it once. The smoke/gas ring too up almost the whole muscle.

Thanks for your reply.

Was the smoke ring “too up almost the whole muscle “ a good thing?
I’m guessing not if you only did it once.
JD

[Jerod Broussard]

It was fine. Just never got around to it again since many money muscles are miniscule.

[jjdbike]

Thanks Jerod,
That makes sense.
I’m hoping that the packed butts I have will yield enough to make it worth it, since I’m chunking them up #DogFaced PoneySoldier style.
JD

[johnec00]

We do coppa steaks occasionally, Posted a SUWYC a couple of years ago about a SV-sear approach:

https://pitmaster.amazingribs.com/forum/food-recipes-techniques-show-us-what-youre-cooking/show-tell/1193051-show-us-what-you-re-cooking-suwyc-volume-25-spring-2022?p=1196418#post1196418

[DaveD]

My typical approach is to smoke the whole cut, and then when starting to pull, I pull away the money muscle as best I can and set it to the side, so that we get those tasty bites, and then pull and shred the rest. Always ends up being only a few bites, as mentioned those money muscles aren't real big...

[Mosca]

I’ve never done it. I enjoy when I get one of those pieces mixed in with the rest.

[Purc]

+1 never have, just mix it in with the rest of the pulled pork

[HawkerXP]

+2

[prepperjack]

+3 I've always considered it sort of a competition thing.

[Brisket Syndicate]

I only worry about the money muscle for competition. I trim around it to maximize bark, but leave it attached.

[jjdbike]

Thanks,
Se below.
Respectfully,
JD

[realdocBBQ]

Never messed with the 'money muscle'. Couldn't even identify it without researching it. lol

[jjdbike]

Ha,

I've never messed with it either, yet.

I'm looking to try something different with my butt this time. Since I'm chunking them out anyway, & I have two in that package, I feel I should have enough to make it worth trying. I'll separate, remove earlier (probe tender), glaze, and serve as medallion slices.

I'll let you know how it works out.

Respectfully,

JD

[realdocBBQ]

I've head of doing that with the money muscle, heard it's good. Kind of like a pork loin or something, I dunno.

[HawkerXP]

I built my money muscle trying to pry some ca$h outta my wife's purse!

[SheilaAnn]

*snort*

[TripleB]

BBQ'ing is your hobby. Give it a try, stretch your ability. You can't go wrong.

[radshop]

Nobody has ever actually offered me any money, so I just shred it in with the rest. Still open to offers, though.

[Santamarina]

It def seems like one of those comp things. I’ve done it a few times. Is it good? Yes. Is it worth the extra effort for a few bites (not in a comp)? For me, no.

My take is it’s one of those things you gotta try once - even if it’s just to say you’ve done it. Let your experience guide you from there.

[jjdbike]

Makes sense.
Thanks

[fzxdoc]

Agreed. Once was fun, but seriously not worth making it a routine.

Kathryn

[jjdbike]

I've spent a good deal of time poking around the interwebs while considering what Jerod Broussard and DaveD said about the money muscle bing small. They are of course correct. One interesting thing that I noticed is different people remove different portions with what they call the money muscle. That is to say some interested in the perfect tender juicy comp bite isolate that one small tubular muscle on the side opposite the blade bone. Others, mostly home cooks, remove that whole section including several tubular muscles in that portion of the butt, often referred to as the "tubes". The ones that remove only the one small muscle only take it to 165-180 internal temp. The ones removing the entire section including the other tubular muscles take it up to 200 or so. I'm guessing this ts to try and break down the connective tissues and seams between the muscles. I will try to take a larger section including the other tubular muscles and take up to 200 or so in order to yield larger sized medallion slices.

Does that make sense? Has anyone else here noticed that?

Respectfully,
Jim D

[realdocBBQ]

I haven't delved deeply enough into it - but I have seen people pulling out what they referred to as the money muscle and often it looked like some were picking out a different thing. I dunno.

[jjdbike]

Exactly DF PS. There are several different tubular muscles in the area.
JD

[fzxdoc]

Take photos along the way of where and what you cut, and the final result. It will be a good reference for the next time, if you decide making medallions of the money muscle and its surroundings is really worth the effort.

Oh, and post the photos here!

Kathryn

[jjdbike]

Will do.
Thanks,
JD

[CandySueQ]

Money muscle is definitely worth seeking! Here's a photo of a typical pork box for KCBS. Money muscle straight down the center. Notice that I don't give the option to the judges NOT to get bark!

I confess, catering pulled pork I will pull the money muscle out for myself.