What is the money muscle in BBQ?

What is the Money Muscle in BBQ?

When it comes to barbecue, there is one particular cut of meat that stands out as a favorite among pitmasters and BBQ enthusiasts alike – the money muscle. But what exactly is the money muscle in BBQ, and why is it so coveted? Let’s delve into this flavorful and tender part of the meat that has become a staple in competitive barbecue competitions.

The money muscle, also known as the pork tenderloin or pork ribeye, is a muscle located in the pork shoulder, specifically on the upper side near the loin end. This muscle is prized for its tenderness, juiciness, and marbling, making it a sought-after cut for BBQ competitions.

The name “money muscle” comes from the fact that this particular cut of meat, when prepared properly, can make or break a competition entry. Pitmasters who know how to cook the money muscle to perfection have a higher chance of winning top prizes and earning money in BBQ competitions.

To prepare the money muscle, pitmasters usually trim excess fat and silver skin, season it with a dry rub or marinade, and smoke it low and slow until it reaches the desired internal temperature. The end result is a tender, juicy, and flavorful piece of meat that is sure to impress judges and BBQ enthusiasts alike.

What makes the money muscle so special is its unique texture and flavor profile. Unlike other parts of the pork shoulder that may be tougher or fattier, the money muscle is known for its melt-in-your-mouth tenderness and rich marbling, making it a standout cut in any BBQ dish.

In BBQ competitions, the money muscle is often sliced and presented as a showcase piece in turn-in boxes. Judges look for a perfect smoke ring, juicy texture, and well-balanced flavor profile when evaluating entries, and the money muscle has the potential to wow judges and secure top scores.

Overall, the money muscle in BBQ is a prized cut of meat that requires skill, patience, and attention to detail to prepare perfectly. Whether you’re a seasoned pitmaster or a BBQ enthusiast looking to up your game, mastering the art of cooking the money muscle can take your barbecue skills to the next level and help you stand out in competitions.

FAQs about the Money Muscle in BBQ:

1. Is the money muscle the same as the pork tenderloin?

No, the money muscle is often referred to as the pork tenderloin, but it is actually a different muscle located in the pork shoulder.

2. Can I find the money muscle at my local grocery store?

It may be more challenging to find the money muscle at a regular grocery store, but you can usually request it from a butcher or order it online from specialty meat suppliers.

3. How long does it take to smoke the money muscle?

Smoking the money muscle can take anywhere from 3-6 hours, depending on the size of the cut and the temperature of your smoker.

4. What is the best wood to use when smoking the money muscle?

Fruit woods like apple or cherry are popular choices for smoking the money muscle, as they impart a mild and sweet flavor that complements the natural taste of the meat.

5. Should I wrap the money muscle in foil while smoking?

Some pitmasters prefer to wrap the money muscle in foil halfway through the cooking process to help retain moisture and speed up the cooking time, but it is not necessary.

6. Can I cook the money muscle in the oven if I don’t have a smoker?

Yes, you can cook the money muscle in the oven using a low temperature and then broil it at the end to achieve a similar effect to smoking.

7. What is the ideal internal temperature for the money muscle?

The money muscle is best cooked to an internal temperature of 195-205°F to ensure that it is tender and juicy.

8. Can I freeze the money muscle after smoking it?

Yes, you can freeze the money muscle after smoking it by wrapping it tightly in plastic wrap and storing it in an airtight container or freezer bag.

9. How should I season the money muscle before cooking?

You can season the money muscle with a dry rub or marinade of your choice, making sure to coat it evenly and let it sit for at least 30 minutes before cooking.

10. Can I slice the money muscle before serving?

Yes, the money muscle is often sliced into medallions or chunks before serving to showcase its tenderness and marbling.

11. What are some popular recipes that feature the money muscle?

The money muscle is often used in dishes like BBQ sandwiches, pulled pork sliders, and pork tacos for its rich and juicy flavor.

12. Are there any alternative cuts of meat that can be used in place of the money muscle?

While the money muscle is a unique cut, you can try using pork loin or pork shoulder as substitutes in recipes that call for this prized cut of meat.

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