Looking up some butt rubs on the web today. Got to reading a competition BBQ forum about the money muscle. I never heard of that before. The part of the pork butt that is supposed to be the most tender, like a Loin they say. Gonna try it myself tonight. Does this look right? Pretty sure I flayed the right part, just let it flap out and slow cook to 180. This part its supposed to be sliced not pulled. Got a Carolina rub on it, should be ready for lunch tomorrow. Posting from mobile, how to post pics that aren't upside down? Edit: and what a garbled post, mobile is difficult. Also, how long for the "money cut" rom what I read, it is done well before the rest of the butt.
Well, I can tell you, the money muscle is worth keeping an eye on! About 4 hours. the rest of the butt is still slow cooking using a Brinkmann POS barrel electric Seriously, this previously undiscovered piece of meat(to me) is f'ing delicious!
Money Muscle...gonna have to check that out. ETA- quick check, seems it is a part of a Boston Butt. Have to give that a try as I always use a boneless butt.
Wow, when I first saw the title to this post, I got to wondering of it was a title of a dirty movie or something!! That sure looks good, Mr. A!!
I really like pork steaks (its a pork shoulder cut on edge into 1"-1 1/4" thick steaks) - cheap cut but great on the grill,fried in a cast iron skillet with onion & sliced mushrooms or baked in the oven.Makes a wonderful gravy too.Can be found around here on sale for 99 CENTS per pound occasionally!!! Normal price is less than 2 bucks.
