What is the "money muscle" I have seen guys refer to? Does every large pork butt have the "money muscle"? Is it just a pork butt roast, about 3.5 lbs?

Also, I bought a butt (8.5 lbs) and a 3.5 lbs. pork butt roast. Assuming I put them on the same time, about how much sooner will the 3.5 lbs. roast get done? Do I take the roast to approximately 190 degrees as well? Or do I pull it sooner than that to slice? Thanks.

Cory, the money muscle, so named cause it brings in the winnings, is the tenderloin opposite the bone in the butt. Look here for a complete description.

http://www.thepickledpig.com/f...pork-medallions.html

Here's another image of the money muscle - http://www.bbqsuccess.com/pull...ork/boston-butt1.jpg

A pork butt roast is just a well-trimmed boneless Boston butt. It will cook a little faster but it still needs time for rendering.

If you're going to slice, take it off sooner, about 180º~185º.

Thanks. That was very helpful.

Good link guys. I remember the first time I heard the term "money muscle" when I was a newbie judging a BBQ contest. Threw me a curve ball too. Guess we all have to take a step back from time to time and remember new WSM cookers may have never heard our lingo and terminology. My fault Cory, no question here is a dumb question.

I have also heard "the only dumb question is the one not asked"

DD