Question for competitors

[Karon Adams]

Like everyone, I love my Money Meat. the Y usually puts the meat on in the evening and I am rarely around when he does. most times, he just disappears and comes back to tell me had had put the meat on. well, I caught him, this time and did something I have wanted to try. I separated the Money Meat.

I have never done it before so I have some questions. I cut it away with no problem. Per KSC rules, I left it connected via a small bridge of connective tissue. I want to know about cook times.

Common sense tells me that the Money Meat, being essentially a separate piece of meat, should cook faster than the main mass. am I correct? how fast will it cook? or will is sit and cook low and slow with the rest of the meat without drying out and losing all that is good in those lovely zebra stripes? If it cooks faster, how much faster? or should I just leave it, tie it back into the roast and leave it as one piece of meat?

[Karon Adams]

Well, a little more digging and I have my answer. first, since I only separated the money muscle and didn't include the tubes, it will cook WAY faster. Since we cook overnight, we're going to tie it back together. but, not until we have tucked rub into the space between. If we do the drip pan switch, I may have him pull it back out for the last couple of hours.

[clkq4]

Seems like most cook the money muscle to about 165-170°. You can then cut it from the butt and wrap. KCBS rules allow for this. I will be cooking a comp this Friday night. I plan to do just that.

[Karon Adams]

yeah. That was my impression of what would be done. too much work for me in a cook designed to be as trouble free as posible

[BarBQ22]

Do you get extra pork for peoples choice? Can you cook 1 just for money meat? I'm cooking 3 for a contest in a few weeks. 1 I'm bringing and 2 are provided for people choice. I'll start money meat (the 1 bring) at 7:00 ish. Don't have 2 worry about sleeping in cuz I'll be up. Rest of meat will be used strictly for pulled. It's. KCBS event.

[Karon Adams]

The Y was talking about 'taking some off' for sausage. since the two best parts are the money meat and the blade, that means sausage from the middle. next time, I think we'll do Money Meat and tubes in one cook and Blade in another cook and he can have the middle for sausage. not as much in leftovers. but I love learning HOW to cook for competition. I'll probably never do a competition since it has become about injections and pork breeds. not to knock on them, just not my style. I BBQ for the same reason it was originally made. eating cheap! I'd love to try putting my cook up but, doubt I ever will.

[CandySueQ]

Don't forget that lovely white pork muscle at the back near the horn! I save that, thinly sliced for my version of Muffletta.

MM is done at 185 or no resistance probe in and out. The rest of the butt will not be done.