The world of barbecue and grilling is filled with delicious cuts of meat, each with its own unique characteristics and flavors. Among these, the pork shoulder stands out as a favorite for many pitmasters and home cooks alike. Within the pork shoulder lies a specific part known as the “money muscle,” which is highly prized for its tenderness and flavor. In this article, we’ll explore what the money muscle is, where it’s located, how to identify it, and why it’s so important in the culinary world.
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What is the Money Muscle?
The term “money muscle” refers to a specific section of the pork shoulder, also known as the Boston butt. This cut of meat is particularly sought after in competitive barbecue circles due to its tender texture and rich flavor. The money muscle is essentially a small cylindrical piece of meat located on the opposite side of the bone from the blade end of the shoulder. It’s part of the loin muscle and is known for its marbling, which contributes to its juicy and flavorful qualities when cooked properly.
Locating the Money Muscle
Finding the money muscle on a pork shoulder can be a bit tricky if you’re unfamiliar with the anatomy of the cut. Generally, it is found at the end of the shoulder opposite the bone. When looking at a whole pork shoulder, you will notice a section that has more marbling and appears more rounded than the rest. This is your money muscle.
To locate it precisely, follow these steps:
- Lay the pork shoulder on a cutting board with the fat cap facing up.
- Identify the end opposite to where the bone protrudes.
- Look for a section that appears cylindrical with visible marbling.
- Use your fingers to feel for a firmer texture compared to surrounding meat.
Why is it Called the Money Muscle?
The name “money muscle” originates from competitive barbecue competitions. In these events, judges often look for perfectly cooked slices of this part of the pork shoulder because it tends to be more tender and flavorful than other sections. A well-prepared money muscle can significantly contribute to a contestant’s success, hence its association with winning or “money” in competitions.
Cooking Tips for the Money Muscle
Cooking the money muscle requires some finesse to ensure it remains tender and juicy. Here are some tips to help you get the best results:
- Low and Slow: Like most cuts from the pork shoulder, cooking low and slow is key. This allows the connective tissue to break down, resulting in tender meat.
- Season Well: Use a flavorful rub or marinade to enhance the natural flavors of the meat. Consider ingredients like brown sugar, paprika, garlic powder, and cayenne pepper.
- Monitor Temperature: Use a meat thermometer to ensure you don’t overcook it. Aim for an internal temperature of around 195°F (90°C).
- Rest Before Slicing: After cooking, let the meat rest for at least 15 minutes before slicing. This helps retain juices and enhances flavor.
The Money Muscle in Competitive Barbecue
In competitive barbecue circles, presenting a beautifully cooked money muscle can be a game-changer. Judges often look for uniform slices that showcase both tenderness and flavor. Competitors may separate this part from the rest of the shoulder during cooking to give it special attention and ensure it reaches optimal doneness.
FAQs About the Money Muscle
Can I buy just the money muscle?
Typically, you won’t find just the money muscle sold separately at most grocery stores or butcher shops. It usually comes as part of a whole pork shoulder or Boston butt. However, you can ask your butcher if they can cut it out for you.
Is there a substitute for the money muscle?
If you can’t find or identify the money muscle, any well-marbled section of pork shoulder can be used as an alternative. However, keep in mind that other parts may not have the same level of tenderness and flavor.
How do I know if I’ve overcooked it?
If your money muscle becomes dry or tough, it’s likely overcooked. Ensure you’re monitoring internal temperatures closely and allow enough resting time after cooking.
Conclusion
The money muscle on a pork shoulder is a prized cut for many reasons. Its tenderness, flavor, and role in competitive barbecue make it a standout choice for anyone looking to impress with their culinary skills. Whether you’re a seasoned pitmaster or a home cook eager to try something new, understanding how to locate and cook this special part of the pork shoulder can elevate your barbecue game to new heights.