Dominic Stone
The money muscle is a cut of pork that is widely regarded as the holy grail of pork packaging. It is a very tender, soft muscle with deep strips of fat running through it, giving it a distinctive melt-in-your-mouth flavour and texture. The money muscle is located in the bottom half of the hog shoulder, at the opposite end of the bone. It is also known as the chuck eye muscle group, and is a favourite among barbecue and competition cooking enthusiasts.
| Characteristics | Values |
|---|---|
| Location | Bottom half of the hog shoulder, opposite end of the bone |
| Texture | Tender, marbled with fat, moist |
| Weight | 4-5 lbs |
| Preparation | Smoking at 250 °F (121 °C) for about three hours |
| Trimming | Not necessary, but can choose to trim tubes, muscles, and bone |
| Flavor | Injected, rubbed with herbs, or sprayed with juices |
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What You'll Learn
The money muscle is the holy grail of pork packaging
The money muscle is widely regarded as the holy grail of pork packaging. This cut of pork is taken from the hog shoulder, specifically the bottom half, at the opposite end of the bone. It is a soft, tender muscle with a high fat content, giving it a distinctive, melt-in-the-mouth flavour and texture. The fat is marbled throughout the meat, which sets it apart from other pork cuts that are known for having more excessive muscle fat.
The money muscle is a premium cut of pork, often used in competition-grade barbecue. It is sometimes referred to as a collar cut or a chuck eye muscle group, and it is usually sold boneless. The money muscle is typically trimmed to include some fat cap and tube meat, which can be easily packed with flavour through injections. This cut of pork is best when it is thick and large, and it is often cooked low and slow in a food smoker to achieve the ideal flavour and texture.
When preparing the money muscle for cooking, it is important to consider the size of your smoker. The meat should fit into the smoking chamber with enough space for airflow. The money muscle can be cooked at a temperature of around 250 °F (121 °C) for about three hours. It is also important to let the pork rest before cooking, allowing any new flavours to absorb and ensuring the internal juices are reabsorbed into the meat.
The money muscle is a highly desirable cut of pork due to its unique flavour, texture, and appearance. Its high fat content and marbling set it apart from other cuts, making it a favourite among barbecue enthusiasts and competitors alike. With its tender meat and rich, buttery flavour, the money muscle truly lives up to its name as the holy grail of pork packaging.
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It's a very tender cut of meat from the hog shoulder
The money muscle is a very tender cut of meat from the hog shoulder. It is widely regarded as the "holy grail of pork packaging". The money muscle comes from the bottom half of the hog shoulder, at the opposite end of the bone. This cut of pork is distinguished by its attractive marbling of fat, which gives it a unique, melt-in-your-mouth flavour and texture.
The money muscle is also known as the chuck eye muscle group, and it is located high on the shoulder of the hog. It is a smaller muscle, and its deep strips of fat set it apart from other cuts of pork, which tend to have more excessive muscle fat. The fat in the money muscle gently renders as the meat is cooked, creating a rich, buttery flavour.
When selecting a pork butt, it is important to pay attention to the size of the money muscle, as a larger money muscle will provide a better yield. To locate the money muscle, find the bone and go to the opposite side. It should feel firm and run across the entire face of the butt.
The money muscle is a popular choice for barbecue and smoking due to its excellent flavour and texture. It can be prepared in a variety of ways, including injecting it with juices or applying a rub to enhance its natural flavour. When smoking the money muscle, it is recommended to smoke it at a temperature of around 250 °F (121 °C) for about three hours.
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It's distinguished by its deep strips of fat
The money muscle is a particular muscle that is widely regarded as the "holy grail of pork packaging". It comes from the bottom half of the hog shoulder, at the opposite end of the bone. This soft pork "money muscle" is attractively marbled with fat, giving it a melt-in-your-mouth flavour. It has the appearance of a smaller pork loin, with deep strips of fat running through it. This distinguishes it from other pork cuts, which are recognised for having excessive muscle fat rather than substantial marbling. The fat gently renders as you roast your pork butt, providing a rich, buttery flavour to the money muscle.
The money muscle in the pork butt is the best part of the meat. It is always on the opposite side of the bone. By taking a closer look, it looks like a smaller pork loin. Unlike the pork loin, however, the pork butt has a deep strip of intramuscular fat. This helps the meat soften up during cooking and provides rich, buttery flavours for the muscle.
The easiest way to locate the money muscle is to find the bone and go to the opposite side. When looking for the perfect cut, it can be hard to visualise through the packaging. You can use your hands to feel the money muscle. It is a firm muscle running across the face of the butt and provides the perfect cut. Carve along the fat line in the pork shoulder with a sharp meat knife to remove the muscle and avoid cutting through the lines of fat.
The money muscle doesn't need any modifications before cooking. A significant number of pitmasters have successfully smoked their pork without trimming it. However, you can choose to trim, remove the tubes, muscles, and even the bone. Trimming might also be necessary for anyone seeking to get rid of excess fat. This will leave you with the desired chunk of meat. It will also increase the surface area, ensuring even heat exposure for a well-done crust.
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It's best cooked at 250 °F (121 °C) for three hours
The money muscle is a particular muscle that is widely regarded as the "holy grail of pork packaging." It comes from the bottom half of the hog shoulder, at the opposite end of the bone. This soft pork "money muscle" is attractively marbled with fat, giving it a melt-in-your-mouth flavour.
To cook the money muscle, it is recommended that you season it with your favourite dry rub or marinade and let it rest for a few hours or overnight in the refrigerator. Then, set up your grill or smoker for indirect heat and maintain a temperature of around 225-250 °F (107-121 °C).
It is best to cook the money muscle at 250 °F (121 °C) for three hours. Place the pork butt on the grate, with the money muscle facing up, and let it cook slowly. You can also spray any juices of your choice during the smoking process; apple juice is a popular option.
Once the three hours are up, or the internal temperature has reached 170 °F (90-96 °C), remove the money muscle from the smoker and allow it to rest for 20-30 minutes. Then, slice it into medallions or against the grain to serve up juicy and flavourful slices.
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It's a favourite among KCBS competitors and barbecue enthusiasts
The money muscle is a cut of pork that is widely regarded as the "holy grail of pork packaging". It is a very tender part of the meat, marbled with fat, that is located in the bottom half of the hog shoulder, at the opposite end of the bone. This cut of pork is particularly favoured by barbecue enthusiasts and competitors in KCBS (Kansas City Barbeque Society) competitions.
The money muscle is so-called because it is considered the best cut of pork, and the one most likely to win trophies and prizes. It is a particularly tender cut of meat, with a melt-in-the-mouth texture and flavour. The fat that marbles the meat renders away during cooking, leaving behind a rich, buttery taste. The money muscle is also known as the chuck eye in beef, and the coppa in a pork butt.
The money muscle is an ideal choice for barbecue because it does not need any trimming or modifications before cooking. It can be enhanced with a special rub made of herbs, but these must complement the natural flavours of the meat. It is also a good cut of meat to inject with marinade, which is one of the best ways to add flavour to the money muscle. The meat should then be left to rest in the refrigerator overnight to allow it to absorb the new flavours.
When cooking the money muscle, it is best smoked at a low temperature of around 250 °F (121 °C) for about three hours. This allows the fat to render gently, improving the flavour and texture of the meat. The money muscle is usually sold as a collar cut, which includes the fat cap and tube meat, and typically weighs between 4-5 lbs.
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Frequently asked questions
The money muscle is a particular muscle that is widely regarded as the "holy grail of pork packaging". It comes from the bottom half of the hog shoulder, at the opposite end of the bone. This soft pork "money muscle" is attractively marbled with fat, giving it a melt-in-your-mouth flavour.
The easiest way to locate the money muscle is to find the bone and go to the opposite side. It will feel firm and run across the entire face of the butt.
Smoking low and slow is one of the best ways to prepare your money muscle. Place your money muscle into a food smoker set at around 250 °F (121 °C) and smoke for about three hours. You can also spray any juices of your choice during the smoking process.
