The Perfect Money Muscle - BBQ Pulled Pork

So you've mastered pulled pork and you're ready to step out of the shadow of your father in law who can't cook, but for some reason everyone thinks is a real "pit master"? Let me show you how to make the perfect money muscle, from trim to smoke, the most lusciously, delicious part of your pork butt.
Check out my last video on 3 Classic Sides:
• Three Easy Easy Sides ...
--------------------
Check out my Social Media:
Instagram: skullandmortar
Twitter: skullandmortar
--------------------
Check out my Food Truck:
www.beachbumbar...
Instagram: / beachbumbbq
Facebook: / beachbumbarb. .
---------------------
Equpiment I Use
+Camera/ Lighting/ Sound+
Camera: amzn.to/2Wntnjb
Mic: amzn.to/2WhbXok
Mic 2: amzn.to/2OGUUZv
Blue Yeti Nano Mic - amzn.to/3l2JoGv
LAV: amzn.to/2TcJVc8
+Knives+
Dalstrong Gladiator Series Butcher Knife "The Ravager" : amzn.to/3aWKrTQ
Dalstrong Shogun Series Slicer Knife: amzn.to/2EyjAl5
Dalstrong Shogun Series Boning Knife: amzn.to/3hdJbNL
Victorianox Paring Knife: amzn.to/37kuSFF
Cuisinart Heavy Duty Kitchen Shears: amzn.to/35ibKp8
Budget Chef's Knife: amzn.to/3jegukw
Budget Boning Knife: amzn.to/37hiMxc
Budget Slicing Knife: amzn.to/31lZKlB
+Grills/ Smokers +
Pit Boss Copperhead XL : amzn.to/3jhhVPP
Cuisinart 22" Flattop - amzn.to/3hxYe5l
+Cutting Boards/ Blocks+
Cutting Board: amzn.to/2Zcz2Lt
Cutting Board 2: amzn.to/2FHt1zm
+Thermometers +
MEATER Thermometer - amzn.to/2T7QgG9
+Misc+
Kitchenaid Stand Mixer: amzn.to/37qsMEj
--------------------
Other Indiana Based Creators
Dude in the Garage - / @dudeinthegarage
Brandon Zeluff - / @brandonzeluff

[@SkullandMortar]

Thanks everyone for watching. The money muscle was something I kind of had to figure out on my own, so I wanted to share what I've learned over the years. I hope this video helps you guys out. Let me know what you think below.

[@firedragonbbq7726]

There is nothing like the money muscle. Once you have tried it, you will seek it out every time. Great job!

[@SkullandMortar]

People don''t even know. Thanks for checking me out.

[@nicolebarker4956]

That picture is making me hungry!! That bark looks SO good!!!

[@SkullandMortar]

Right?!

[@jamiemorrison9159]

Good info got some great ideas

[@SkullandMortar]

Awesome man! Love that.

[@kingleoleonitis7419]

All the videos I've watched and done, yours has come out the best. Thx a pork load

[@SkullandMortar]

Hell yeah dude! Thanks for watching!

[@IntheKitchenwithKaren]

This is what I love about cooking channels, I learn something new all the time! You definitely know your meat! You are so skilled with that knife!! New supporter here ❤️❤️

[@SkullandMortar]

Thank you for the kind words and for watching! I appreciate it.

[@johnnysimmons1546]

It is without a doubt, the most delicious part of the pork. Also, thanks for stating the facts on butcher paper, i saw it done a couple times, and was like nah, foil is always the way to go, you want oven, crockpot sealing at the wrapping point! Awesome video dude!

[@SkullandMortar]

Thanks for the positivity man. It's much appreciated.

[@SouthernCoastalCookingTM]

Great video man! Nobody addresses the money muscle like you do in this video. Good job you got my sub

[@SkullandMortar]

Thanks man! I couldn’t find any videos on it when I started. I hope I did it justice.

[@KillerMillerQue]

Dope video bro and great explanation w a splash of humor 👌🏿👍🏿💯💯

[@SkullandMortar]

Thanks man. I try to keep stuff light hearted. I appreciate you coming by!

[@NataKnowsBest]

Money muscle? New concept to me! This looks so juicy though. You're the king of meats 🙌💣

[@SkullandMortar]

It's so good. I appreciate the high praise from a great cook.

[@imagiusi]

I didn't notice it before, but I like that you put all of your equipment in the info section.

[@SkullandMortar]

Thanks man. I'll be working on it all the time!

[@deepsoutheastbbq1538]

That's a mad technique. I'd give this a go for sure. Cheers mate

[@SkullandMortar]

Thanks man! Let me know how it works out for you!

[@jim-gb7sj]

Its "Wus ter sure". I live near the New England version. Don't picture the spelled word, you will get it wrong every time. Of course if you had a Boston accent it would be "wus tah shaw". Some refer to us as Massholes.

[@SkullandMortar]

I think I get it right now but I’m still not sure tbh. 😂

[@JPBBQ]

That was good, never seen it done that way. Great job.

[@SkullandMortar]

Thanks man! I appreciate you watching!

[@CookingwiththisGuy]

Yes!! Excellent video love it!!!!

[@SkullandMortar]

Glad you enjoyed it! Thanks for watching.

[@MrFunkDr]

Gonna give this a try this weekend. Thanks!

[@SkullandMortar]

Hell yeah! Let me know how it turns out!

[@caseyboggess3114]

I’ve been wanting to do this for a while meow. You made it look easy! Thanks!

[@SkullandMortar]

Hell yeah! Thanks for watching! when you do it let me know how it turns out.

[@motlyfan]

That was very Cool - Funny that I have noticed that same part of the Pork does have a perfect texture when making a Mustard and Sage Rubbed roast and not full on BBQ or Pulled - Good Job

[@SkullandMortar]

Thanks for watching man. That’s an interesting idea. I’ve never cooked it like a roast but that definitely makes sense

[@BartlowsBBQ]

$ Muscle for the win! Great tips and video!

[@SkullandMortar]

Thanks for watching man! It's always good to get a little love from another pitmaster.

[@martymcmillin6051]

Great stuff as always, buddy!

[@SkullandMortar]

Thanks for watching man!

[@cameronbragg3612]

If you have an Aldi grocery store by you if you go there they sell something they call half a pork butt boneless and it's the money muscle ready to go in a net and I buy them all the time

[@SkullandMortar]

That’s a hot tip. I have one like two blocks away. I’ll check it for sure. Thanks!

[@cameronbragg3612]

@@SkullandMortar heck yeah can't beat that !! No problem brother your welcome

[@jazzyjayb57]

don't look like there's enough to share to me 😂😋

[@SkullandMortar]

Lmao as long as there is enough for one of us.

[@larryhendler3324]

looks amazing, Why wouldnt you seperate out after cooking, rather than all the preliminary work? Cooking with the bone in adds flavor.

[@SkullandMortar]

Good question. I've never noticed a real difference in bone in vs bone out. If you weren't as concerned with just nailing the money muscle you probably shouldn't do that, but normally you'd only do this if you were doing a contest or something. In a KCBS contest you'd really want to be focused on the entire presentation of that muscle, which is why you'd prep it like that. Thanks man!

[@michaelaraedavis7781]

Yummmm! Love it! @skullandMortar

[@SkullandMortar]

Thank you for watching! Anyone ever tell you that you kind of look like the Little Mermaid? ;)

[@michaelaraedavis7781]

@@SkullandMortar ☺️☺️☺️😉

[@bobbydodd3424]

yummy ....... going to cook one of these.

[@SkullandMortar]

Awesome man! Let me know how it turns out.

[@caveman6561]

Just a tip for you. If you show your bottles when you use your products, it will probably help your sales. Not just a vocal plug, but a visual plug too.

[@SkullandMortar]

No doubt. I'll definitely start doing that soon. I haven't got the finished botted product yet, but I'm hoping to next week!

[@mwinters5]

as a bbq judge, I wish more cooks would put this effort into their money muscle entry's. Don't get me wrong, they are awesome entry's, this looks like it could separate some competitors.

[@SkullandMortar]

Thank you! I appreciate the feedback, especially from an experienced judge.

[@Deep_Daves_bbq]

amazing !, great tips

[@SkullandMortar]

Thank you! I appreciate you watching.

[@grahampreston8751]

Great video! Do you let the meat rest at all in the process? Thanks!

[@SkullandMortar]

Thanks man! I usually let smaller cuts like this rest at least 30 minutes.

[@rezn8r1]

I've smoked butt three or four times. You saying I'm not a pit master? Maybe I can become one if I win this package!

[@SkullandMortar]

Oh man I don't even honestly know what makes someone a pitmaster and doesn't. If you want to call yourself a pitmaster go for it dude. Either way I appreciate you watching.

[@EchalePorras]

Ahhhhhh yes! Pulled Pork is my s**t! That Money Shot was gorgeous lol

[@SkullandMortar]

Thank you so much for watching!

[@timunfried506]

I am sorry but I have to say this does not look like what I was expecting the money muscle to look like! at least not mine....As always you made me hungry for some BBQ and great video. I am absolutly looking forward to that OG sauce I pre ordered!

[@SkullandMortar]

Thanks for watching! Another week or so hopefully and they will be moving!

[@lylahoffman7087]

Hi! Thanks for a great video....I am new to breaking down a pork butt.....you keep talking about the money muscle....but is there a proper name for this muscle? Is this the neck collar? The coppa? a pork cushion? I am going in blind here!

[@trevorhaskell1602]

I would like to know why you would even bother with a smoker when you double foil it? I dont even see a smoke ring around the meat, might as well just use the oven. Im sure it tastes great still.

[@SkullandMortar]

So I can see attention you detail isn’t your strong suit. I’ll cut you half a break since this is before I realized the power of me showing the meat going on the grill would have in conveying the process. Take a closer look at what the meat looks like when I wrap it, and the directions I give before I do. Also, you can see the smoke ring clear as day my dude. Take a close look at the thumbnail.

[@jasonlarsen7747]

I need to try this, also need to win that give away!!

[@SkullandMortar]

Hell yeah you do. An you are definitely entered! Thanks for the support!

[@PopdaddysBBQ]

Quick question - the remainder of the pork - what did you do with it? Or was it ready - which is what i was thinking.

[@SkullandMortar]

I think I used it for sausage if I remember correctly. Thanks for watching!

[@PopdaddysBBQ]

@@SkullandMortar wait, so your typical turn in has no tubes or pulled pork?

[@SkullandMortar]

@@PopdaddysBBQ oh for sure. I’d typically cook two additional butts and pick my best stuff to pull. Also give you money muscle in your pull.

[@PopdaddysBBQ]

@@SkullandMortar I see so like you go through the tubes and stuff. got it

[@SteveRix78]

That looks great.....question though, does injecting really make that much of a difference?

[@SkullandMortar]

Hey man! Thanks for watching! Great question, injection definitely helps with keeping your meat moist. I use it a lot for larger meats, but especially for smaller meats. The added moisture is basically a layer of protection against the heat. It's also an awesome way to add different flavors profiles, or increased profiles to your meats.

[@rks_rks]

When I do a pulled pork I inject when brining and then inject before putting it on the smoker. Makes a huge difference. I don't wrap at 160-165 anymore and it is the single most important thing to have thick bark and super moist meat. I've had a professional pit master tell me don't use X, Y, Z in brine for pork and said my pulled pork is really good. Guess what is in my brine? X, Y, Z. It's worth the time to do it. I need to try this money muscle. Looks great.

[@melissas_cozy_corner]

Oh....what I would do for a piece of that! I've decided, I'm putting money off to the side to get a smoker ha!

[@SkullandMortar]

I’d love to see what kind of crazy stuff you baked with one! Thanks as always for watching!

[@ChefGracesPlace]

So you leave the money muscle on the rest of the pork to cook because it would cook to fast by itself?

[@SkullandMortar]

Yeah it helps kind of shield it from too much direct heat. It's small so you don't want it to dry out.

[@Redneckemtb]

Damb that looks tasty!

[@SkullandMortar]

Thanks man! I appreciate the support.

[@swp232]

Maybe a tad dark, for most judges here in the south!

[@SkullandMortar]

I could see someone making that argument, but I’d hope they’d appreciate the quality of the bark. It’s a rough piece to bark like that and keep moist. Thanks for watching man!

[@sneek762]

omg

[@SkullandMortar]

Thanks man!

[@davidbarker6112]

Cook some venison next time!

[@SkullandMortar]

Im down for sure!

[@ronaldpatton5906]

Absolutely ZERO reason to remove the bone.

[@SkullandMortar]

I’d love to see how yours turns out.

[@johnking7454]

WTF? Bone = flavor.

[@SkullandMortar]

You clearly know what you are talking about when it comes to the money muscle.