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Money Meat?


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#1 Cory Rudd

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Posted 08 January 2010 - 01:56 AM

Not to toot my own horn but I have lived in over 6 states in less than 12 yrs due to my military occupation (thats not the tooting, I promise) and I have been told time and time again that I should be compeeting. Except I know nothing about cooking a Boston Butt and I beleive that is the aka for a pork shoulder. I know ribs of all makes and sizes, chicken is no sweat, and I was raised on generations of brisket experts (it use to be the cheapest cut of meat per pound). Butt the one thing I dont know jack about is a boston butt. I cooked one the other day and ruined it. Not only do I not know how to cook it. I have no clue of what "money meat" is. so can someone please do there best to kill me with a powerpoint presentation or a good description of what I need to look for and at. Pretty please.
Sincerely
Cory

#2 Thom Emery

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Posted 08 January 2010 - 05:57 AM

Sounds like you have been enjoying the Pit Masters Show
Money Muscle would be the term you are searching for
Not Money Meat
although one can make a decent profit selling
Pork Butts

#3 Cory Rudd

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Posted 08 January 2010 - 11:25 PM

okay so can anyone describe to me the money muscle.

#4 matt brailey

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Posted 09 January 2010 - 12:06 AM

Attached Image: boston-butt1.jpg


Attached Image: boston-butt3.jpg

#5 matt brailey

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Posted 09 January 2010 - 12:13 AM

Not sure what you are doing to cook your shoulder, but there is a basic starting point that lots of people use for an injection that can be found here:

http://tvwbb.infopop...52/m/7030048663

For rub, you should reach out to Ryan Chester on this board. He runs The Rub Co and we really like his products. We had a 172 point pork at our last contest with his rub center stage. Still wasn't quite good enough to beat Steve from All Hogs, but pretty darn good nonetheless.

My last word on the subject is that foil is your friend. Once you get to 160-165, wrap that sucker up and let cook until there is no resistance when you poke it with the probe thermometer. Usually somewhere around 190-195 degrees.

Good luck. Look forward to seeing you out there competing.

Matt

#6 Cory Rudd

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Posted 13 January 2010 - 12:43 PM

Matt,
thank you for the instructions. I will follow it to the T and see what I get. and the pics as well. where did you get the pics?

#7 matt brailey

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Posted 15 January 2010 - 03:34 AM

View PostCory Rudd, on 13 January 2010 - 12:43 PM, said:

Matt,
thank you for the instructions. I will follow it to the T and see what I get. and the pics as well. where did you get the pics?

I started trying to write a description, but that was too hard. I couldn't paint a picture with words that I felt was clear enough. So I googled the term "money muscle" and these pics were on one of the links I found.

Let me know how it turns out for you.

Matt

#8 Vance Salvador

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Posted 15 January 2010 - 04:11 AM

Here's a link to some good info with pics.

Competition Pork on the Pickled Pig forum




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