Logan Steele
The 'money muscle' is a colloquial term used in barbecue circles to refer to a specific muscle in pork shoulder or butt. It is considered the best part of the pig by many, and is located at the lower or bottom half of the pork butt, at the opposite end of the bone. The money muscle is tender, beautifully marbled with fat, and has a rich buttery flavour. It is best cooked low and
| Characteristics | Values |
|---|---|
| Other Names | Pork collar, pork neck end, coppa, tiger muscle, faux loin, meat log, pork butt |
| Location | Top or bottom half of the pork shoulder or hog shoulder, opposite end to the bone |
| Appearance | Cylindrical or tube-like, similar to a small pork loin |
| Fat Content | High, with stripes or striations of fat running through it |
| Taste | Buttery, tender, juicy, melt-in-your-mouth |
| Cooking Method | Smoking, slow roasting |
| Cooking Temperature | 250°F (121°C) |
| Cooking Time | 3 hours |
| Internal Temperature | 165°F-190°F |
| Additional Steps | Spritz with water or apple juice, wrap in aluminium foil, dust with rub |
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What You'll Learn
How to identify the money muscle
The money muscle is a specific part of the pork butt located at the front end of the shoulder, at the lower end of the pork butt, opposite the bone. It is called the money muscle because it is highly prized in barbecue competitions and often helps win prizes.
The easiest way to locate the money muscle is to find the bone and go to the opposite side. It is located high on the shoulder, and is the beginning of the loin. The money muscle is similar in appearance to pork loin, with a cylindrical or log shape, and just a couple of inches thick. It is distinctively marbled with fat, which gives it a unique texture and a rich, buttery taste when cooked.
The money muscle can be identified by its stripes of fat that run down its length, which also adds to the meat's juicy flavour and tenderness. It is quite a tender cut of meat because it is not a well-worked muscle. The high amount of fat in the cut keeps it tender, and this fat is quite rare for pork cuts as it runs deep within the meat, rather than sitting on the outside.
When looking for the perfect money muscle, it should feel firm and run across the entire face of the butt. The money muscle is sometimes also called the 'tiger muscle' thanks to the strips of fat that run vertically through it.
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How to carve the money muscle
The money muscle is a specific part of the pork shoulder or pork butt, also known as the Boston butt. It is located at the front end of the shoulder, on the opposite side of the bone. It is called the money muscle because it is highly prized in barbecue competitions and often helps win prizes. The money muscle is beautifully marbled and streaked with fat, which gives the meat an intense flavour.
To carve the money muscle, start by locating the bone in the pork shoulder. Work your way to the opposite side, using your hands to feel for the firm, cylindrical strip of muscle that runs across the face of the shoulder cut. Once you've located the money muscle, use a sharp meat knife to carefully carve along the fat line, ensuring you don't cut through the lines. The fat will add flavour and aroma to the finished product.
After removing the muscle from the shoulder, trim away any remaining excess fat on the surface of the meat. This will help expose more of it to the heat as it cooks, allowing it to render better. The money muscle can then be cooked low and slow, either on its own or as a filler for sliders or sandwiches.
If you are competing in a barbecue competition, the money muscle must remain attached to the butt during cooking. However, if you're not competing, you can cut it away and cook it separately to ensure it doesn't overcook.
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How to smoke the money muscle
Smoking the money muscle is a delicate process that requires precision and patience. Here is a step-by-step guide on how to smoke the money muscle to perfection:
Selecting the Right Cut of Pork:
Start by choosing the right pork butt or shoulder. The money muscle is a specific muscle located in the bottom half of the hog shoulder, on the opposite side of the bone. When selecting your pork, look for a thick money muscle as this is considered the best. Feel for the muscle by grabbing it and moving your hand to the opposite side of the bone; you should feel a firm, cylindrical muscle running across.
Preparing the Money Muscle:
Once you have located the money muscle, use a sharp meat knife to carefully carve along the fat lines in the pork shoulder. Ensure you don't cut through the fat lines as this fat will add flavour and aroma to your final dish. After removing the muscle, you can choose to trim away any excess fat, tubes, muscles, or even the bone. Trimming will increase the surface area, allowing for even heat distribution and a well-done crust.
Smoking the Money Muscle:
The key to smoking the money muscle is to maintain a low and slow cook. Set your smoker to an optimal temperature of around 250°F (121°C). Place the money muscle in the smoker and cook for about three hours, or until the internal temperature reaches 170°F to 175°F. During the smoking process, you can spray juices of your choice, such as apple juice, every 30 to 60 minutes to keep the meat moist.
Resting and Serving:
Once the money muscle reaches the desired internal temperature, remove it from the smoker and let it rest for a few minutes. You can then slice it into 1/4-inch thick slices and serve it as-is or use it as a filler for sandwiches or sliders. Enjoy the tender, juicy, and flavourful money muscle!
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How to cook the money muscle in the oven
The "money muscle" is a colloquial term used in barbecue circles to refer to a specific part of the pork butt or shoulder. It is also known as the pork collar, coppa, or tiger muscle. This cut of meat is highly prized for its tenderness, juiciness, and rich flavour, which comes from its high fat content.
To cook the money muscle in an oven, you can follow these steps:
Preparation:
First, trim the pork butt so that the money muscle is visible. You can trim the sides and ends of the money muscle to create a long cylinder that remains attached to the rest of the butt by about 1/2" of meat. This will ensure that the money muscle cooks evenly with the rest of the pork. However, if you are not entering a barbecue competition, you can also choose to cut the money muscle away from the rest of the pork butt and cook it separately.
Next, season the meat with a rub of your choice. You can use a barbecue rub or create your own mix of spices and herbs. A sweet sauce can also be used, but it is recommended to add it after cooking to avoid burning the sugars.
Cooking:
Preheat your oven to a temperature of around 275°F. Place the pork butt or the money muscle, if cooking separately, in a suitable roasting dish and put it in the oven.
Cook the meat until the internal temperature reaches 190°F to 197°F. This will ensure that the meat is cooked through and tender.
Serving:
Remove the meat from the oven and let it rest for 10-15 minutes. Then, slice the money muscle into 1/4-inch thick slices. If you cooked the money muscle separately, you can baste both sides of each slice with BBQ sauce.
The cooked money muscle can be served as-is or used in various dishes. For example, you can create sandwiches or sliders by placing the slices of money muscle on Hawaiian rolls with a generous amount of broccoli slaw.
Remember, the money muscle is a versatile cut of meat that can be cooked in various ways, including smoking, grilling, and roasting. Experiment with different cooking methods and recipes to find your preferred way of preparing this delicious cut of pork.
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What to serve with the money muscle
The money muscle, or pork collar, is a cut of meat from the shoulder or butt of a pig. It is known for its tenderness and juicy flavour, which comes from its intramuscular fat content.
When it comes to serving the money muscle, there are a few things to consider. Firstly, because of its high fat content, the money muscle is best served with something that will cut through the richness, such as a sharp salad, a tangy slaw, or some pickles. Something with acidity will help to balance the dish.
Secondly, as the money muscle is quite a rich, fatty meat, it is best served with something light, such as a simple green salad or some grilled vegetables. If you want to serve it with something more substantial, a potato salad or some roasted new potatoes would work well.
Finally, the money muscle is often served as part of a barbecue, so other grilled meats and vegetables would be a good accompaniment. Some ideas include grilled corn on the cob, barbecue ribs, or a whole roasted joint of pork.
The money muscle is a versatile cut of meat that can be served in a variety of ways, so feel free to get creative and experiment with different side dishes and accompaniments.
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