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.
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.
Will you please share with us at what temperature you pull your money muscle off the heat?
Also, do you cover it at any point in the cook?
Any other tips or techniques?
I plan on using realdocBBQ method, I.e. separating the butts into chunks and panning to maximize bark, smoke & seasoning, white retaining the drippings.
jjdbike, I don't really go by temp. It's the resistance of a probe in and out of the meat, just like brisket. That said, some muscles in the butt (the big loin-type muscle in the middle) can go above 200. I generally probe behind the money muscle but before the loin. The loin will probe tough. I'm not terribly concerned with taking the money muscle above optimum. It will firm up as it cools after separating from the main butt. I do wrap with foil after cooking about 4 hours in smoke. I go more by color than anything, but general temp is about 145.
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.
Got my 2 big butt and a ham cook coming up next week. I am planning on removing the "collar", i.e. money muscle and the tubes from the butt before the cook. I'll chunk the rest. I'll inject the collar and the chunks.
I have one more question. Does removing the collar from the rest of the butt negativity impact the quality of the pulled pork?
Diva Q made a sponsered YouTube video for Traeger showing her preparation of 3 pork butts for competition style cooking on a pellet smoker. Her main goal at the end of the video is the money muscle presentation. It's very impressive of what competitors have to do to win the big money. Obviously,this is not the average pork butt prep for a back yard bbqer, but it was fascinating to watch at the end to see her details of the final turn in presentation box .
Minus the phosphates and MSG I think this could totally be done at home. I might be serving competition boxes to my guests this summer :-) Thanks for sharing that!
Thank you for sharing this video. I agree with Kathryn, it was fun to watch. Dive Q is a beast. If I ever considered entering a competition, this and all of its painstaking details, cured me from that. I enjoy the process, but enjoy providing delicious food and sharing fun and fellowship more. Food is love and I love loving on my family, friends and neighbors.
I find community and friendship so important to mental health and quality of life.
Thanks to all that responded to this thread!
JD
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