Couple dumb questions.

[Cory L.]

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.

 

[MKEvenson]

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

 

[TravisH]

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.

 

[Cory L.]

Thanks. That was very helpful.

 

[Morrey Thomas]

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.

 

[DaveD]

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

DD