Have you heard of the pork butt money muscle, an expert pitmasters often seek? This prized cut resembles a mini loin, featuring stripes and striations of fat running its length.
An attractive and delicious cut that can add points to your appearance score is the wavy cut, and many top performers utilize it in their turn-in boxes.
It’s a carved piece of meat
Pork butt money muscle is a succulent cut adored by pitmasters everywhere. This cylindrical muscle located opposite of the blade-bone on a pork butt resembles a smaller pork loin and contains stripes of fat running deep within its muscle, rendering during smoking to yield buttery-rich meat that stands out among traditional pork cuts with their intermuscular fat composition.
Pork butt money muscle should be cooked to an internal temperature of 203-205 degrees F before being trimmed and placed in a turn-in box for competition. When combined with pork collar or neck fillet cuts such as medallions for presentation purposes, it makes an exquisite turn in box meal that tastes fantastic.
Smoked meat is tender, juicy, and full of flavor; winning many points for both taste and tenderness categories. Be wary, however, when adding money muscle as too much may overshadow other meats in your box and compromise its appearance.
Use a sharp meat knife when carving the muscle, to avoid accidentally cutting through its lines of fat and ruining its effect on flavor and aroma in the final product.
Before cooking your meat, it is a good idea to remove excess fat. This will expose more muscle to heat and speed up its cooking time while giving it an attractive bark.
Once you’ve removed the money muscle, smoke it slowly at low temperatures. Since it will cook faster than other areas, be sure to monitor its progress closely; to stay safe, aim for 180 degrees for this area while 195 should do it for everything else.
Money muscle meat can be prepared easily on a smoker, yielding tender and succulent results with an irresistibly rich bark. Slice it into medallions to serve alone or add as filler for sliders and sandwiches – for optimal results pair it with your favorite bbq sauce for optimal flavor!
It’s a BBQ secret weapon
The pork butt money muscle is an esteemed cut among pitmasters. This shoulder section is known for its tender texture and rich buttery flavor, often being used as competition meat. Due to the abundance of fat content found within, however, money muscle meat should be cooked slowly otherwise it could become tough and tough over time if overdone. Smoking this cut for optimal results.
Money muscle cuts are used in various ways. Common ways are slicing, chopping and pulling them. Money muscle is usually cooked using a rub before being smoked for several hours prior to pulling or slicing; its unique flavor makes shredded money muscle especially delicious; perfect for sandwiches, soups and stews while being perfect for barbecuing too!
Pork butt money muscle becomes tender and juicy during the cooking process, so scoring its fat cap before smoking it is recommended in order to ensure seasonings reach every bit of meat. Some teams also opt for using a rub to increase color intensity and add distinctive flavor notes.
After smoking the pork butt, it is essential to allow it to rest for several minutes to allow its internal juices to redistribute throughout. Once this step is completed, add your final sauce and enjoy your dish!
Pork butts should be cooked to 200 degrees Fahrenheit before being pulled, sliced, or chunked for optimal results. Since various sections of a pork butt cook at different rates, teams competing typically cook multiple butts simultaneously and pull them at different times for best results.
Competitions require teams to use ample meat in their boxes as appearance is more critical than taste or tenderness scores. A team can make an aesthetically pleasing box, yet still lose points due to judges not enjoying its taste and texture if their judges find it unappetizing; any such disappointment could cost points across multiple categories.
It’s a great tasting cut
As any barbecue fan knows, pork butt money muscle is an incredibly tender and succulent cut of meat. A favorite among KCBS competition cooks looking to wow judges, this cut boasts intramuscular fat (in between lean muscles) for added rich flavor; usually seasoned with Sweet Heart or other popular rubs like peppercorn mix to bring out its natural characteristics.
After smoking the pork butt money muscle is the optimal time and place to enjoy its delicate mahogany bark. Be wary not to overcook as this could result in dry meat that splits apart easily; there are ways around this problem however.
Not only can you season pork butt money muscle with a rub, you can also inject it with liquid to increase its juiciness. Injecting will allow it to absorb even more juices for optimal tenderness and flavorful eating experience – some pitmasters even use juices containing phosphates when injecting their pork butt money muscles!
Once the pork butt money muscle has been smoked, remove it from the smoker and allow it to rest before cutting into medallions – at least six pieces should do, although cutting more frequently may produce moister and tender meat.
Although pork butt money muscle is an exquisitely tasty cut, its preparation can be challenging. Overcooking can result in dry and crumbly products which could lose you points on appearance scores. A tip would be to smoke at lower temperatures (197 degrees for example), which will ensure tender meat when it arrives for evaluation.
It’s easy to cook
A pork butt money muscle is a prized cut of meat among competitive chefs, often used as part of Boston butt. This juicy and tender piece can add extra points in appearance and tenderness scores. When adding it to a judged box, make sure it’s properly prepared before using it to increase scores for appearance and tenderness scores.
First, remove and trim the pork butt to create money muscles, then generously coat them in sauce before spraying with water or other moisturizing liquids to keep their appearance. Position each pork butt money muscle in an oval-shaped high-walled pan that allows space for its meat without touching its walls; this allows smoke to circulate evenly around it for an aesthetically pleasing bark finish.
Once the money muscle reaches 195F, it’s time to wrap and cool it. When chilled, separate from pork butt or keep connected; leaving attached will ensure faster cooking time. A general guideline for how long to smoke pork butt should be every 10 minutes probe it with a thermometer until reaching 200F; once ready it should be stored in Cambro or cooler until chilled further.
Judges look for variety when it comes to pork butts; the best teams often present boxes featuring slices, chunks and pulled meat in addition to money muscle for maximum appearance and tenderness scores.
To get the maximum flavor and texture from your pork butt, it’s crucial that it is properly trimmed and smoked. Aim for succulent meat that is tender yet smoky with an attractive mahogany bark; dry meat may cause judges to dock both appearance and tenderness scores. To ensure maximum juiceness in your product, keep an eye on its internal temperature with a thermometer to monitor its internal temperatures.