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The money muscle is a particular muscle that is widely regarded as the holy grail of pork packaging. It is a soft pork muscle with a melt-in-your-mouth flavour that comes from the bottom half of the hog shoulder, at the opposite end of the bone. The money muscle is typically cooked to a higher temperature than the rest of the pork butt, which can make it challenging to slice without falling apart. Some people choose to separate the money muscle before cooking to address this issue, while others wrap it separately after cooking to let it cool down and set.
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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 is because it is the most tender part of the meat, with a melt-in-your-mouth flavour. It is located in the bottom half of the hog shoulder, at the opposite end of the bone. This part of the hog doesn't get worked as hard as other areas, which is why the muscle is more tender. It is also marbled with fat, which gives it a rich, buttery taste.
The money muscle is easy to spot because of its distinctive appearance. It is almost cylindrical, with four or so deep strips of fat running parallel to one another and fairly parallel to the length of the butt. It looks like a smaller pig loin. The fat renders as you roast your pork butt, leaving tender meat.
When cooking the money muscle, it is important to consider the timing. Some people suggest cooking the money muscle separately from the rest of the butt, as it can be difficult to slice the money muscle without it falling apart. The money muscle is usually cooked to a lower temperature than the rest of the butt. Some people suggest cooking the money muscle to 170-175°F, removing it from the heat, and then continuing to cook the rest of the butt to a higher temperature. Others suggest cooking the money muscle to 180-185°F, then separating and resting it.
Some people also choose to trim the money muscle before cooking, although this is not necessary. Trimming the money muscle can help to get rid of excess fat and increase the surface area, ensuring even heat exposure for a well-done crust. However, the money muscle doesn't need any modifications before cooking, and a significant number of pitmasters have successfully smoked their pork without trimming it.
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It comes from the bottom half of the hog shoulder
The "money muscle" is a particular muscle that is widely regarded as the "holy grail of pork packaging". It is located in the bottom half of the hog shoulder, at the opposite end of the bone. This part of the hog is not worked as hard as other areas, making the muscle very tender. It is also marbled with fat, giving it a melt-in-your-mouth flavour. The fat renders as the pork butt is roasted, providing a rich, buttery flavour to the money muscle.
The money muscle is easy to spot because of its distinctive appearance. It has a smaller pig loin shape, with four deep strips of fat running through it, which distinguish it from other pork cuts that have excessive muscle fat. To locate the money muscle, find the bone and go to the opposite side. It will feel firm and run across the entire face of the butt.
When cooking pork butt, some people choose to separate the money muscle from the rest of the meat. This can be done prior to cooking by trimming the pieces on either side of the money muscle without separating it from the rest of the butt. However, some competition rules require the meat to stay in one piece, so it cannot be separated before cooking.
If separating the money muscle, it can be cooked to a lower temperature than the rest of the meat, around 170-175°F, before removing and wrapping it. The remainder of the butt can then be cooked to a higher temperature, around 190-200°F. This allows the money muscle to be sliced without falling apart, while the rest of the meat can be pulled.
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It is usually separated when it reaches an internal temperature of 170-175°F
The money muscle is a particular muscle that is widely regarded as the "holy grail of pork packaging". It is a part of the hog shoulder, at the opposite end of the bone, and is distinguished by its deep strips of fat marbling. This fat renders as the meat cooks, creating a rich, buttery flavour and melt-in-your-mouth texture.
When cooking pork butt, it is important to monitor the internal temperature of the meat to ensure the money muscle is cooked to perfection. Some sources suggest that the ideal internal temperature for the money muscle is between 170-175°F. At this temperature, the muscle can be separated from the rest of the butt and set aside for later slicing, while the remainder continues to cook. This technique allows for more bark and surface area, improving the overall flavour and texture of the dish.
However, it is worth noting that the optimal temperature for separating the money muscle may vary slightly depending on personal preference and cooking methods. Some cooks suggest pulling the money muscle at a lower temperature of around 160°F, while others prefer to let it cook a little hotter, at 180-185°F.
Additionally, it is important to consider the rules of cooking competitions when separating the money muscle. For example, KCBS contests require the pork to be in one piece, prohibiting the separation of the money muscle before cooking. In such cases, cooks may need to get creative with their timing and techniques to achieve the desired results without separating the muscle beforehand.
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It is separated from the rest of the meat before cooking
The money muscle is a particular muscle that is widely regarded as the "holy grail of pork packaging". It is a cut of meat 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 unlike any other. It has the appearance of a smaller pig 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.
When preparing the meat, the bone can be located and the money muscle is found on the opposite side. 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 can be separated from the rest of the meat before cooking. However, it is important to note that this method is against KCBS contest rules, so it is not an option in a competition. If you are cooking at home, you can separate the money muscle and cook the rest of the pork to your desired doneness.
Some people have had success in separating the money muscle at an internal temperature of around 170-175°F, wrapping it, and then putting it back in the cooker to reach a higher temperature. This helps the meat hold together better and makes it easier to slice. Others have found success in separating the money muscle at a higher temperature of around 185°F before resting and slicing.
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It is then tightly wrapped and cooked to 204°F
The money muscle is a cut of meat from the shoulder of a hog, specifically from the loin. It is called the money muscle because it is a very tender and marbled cut, and is considered the best part of the meat.
When preparing the money muscle, it is important to separate it from the rest of the meat before cooking. This can be done by locating the bone and going to the opposite side. The money muscle is then usually rubbed and smoked for around 3-4 hours.
After smoking, the money muscle is then tightly wrapped and cooked to 204 °F. This can be done by wrapping it tightly in foil and placing it back in the cooker. It is important to ensure that the money muscle is cooked evenly, which can be achieved by using a bone to radiate heat.
By cooking the money muscle to 204 °F, it will be easier to slice without falling apart. This technique has been found to be super consistent and helps to improve the presentation of the dish.
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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 money muscle is called so because it is the best part of the pork butt. This part of the hog doesn’t get worked as hard as the other areas, so it is more tender. It is usually easy to spot because of the distinctive 4 or so lines that run parallel to one another.
The money muscle should be separated when the internal temperature is around 170-175°F. This is because, at higher temperatures, the muscle tends to fall apart, making it harder to slice. However, some people suggest letting it get a little hotter, around 185°F, before separating and resting it.
