I've never seen that cut before. Did you low and slow?
8 bucks ?? Why not ! Sent from my iPhone using Weber Kettle Club
@sonofabutcher Money muscle pork steaks look delicious. That’s a great looking dinner.I deboned and ground two Boston butts three weeks ago to make southern hot smoked sausage and andouille sausage. Money muscles were saved, vacuum sealed and frozen. I’ll be grilling money muscle pork steaks next weekend.Cheers
@sonofabutcher I showed my wife your MM post. We will be having MM for dinner today. Meat is defrosting as I type. About how long did you cook the MM indirect? I’m thinking about 90-100 minutes with pit temp 250-275. Thanks
Quote from: AZ2FL on February 21, 2021, 05:14:23 AM@sonofabutcher I showed my wife your MM post. We will be having MM for dinner today. Meat is defrosting as I type. About how long did you cook the MM indirect? I’m thinking about 90-100 minutes with pit temp 250-275. Thanks these were 3/4 inch thick so I treated it just like a steak but took them to a finish temp of 195-200 ish. Seared them off on grill grates then slide to the indirect side. If you cut your own you can make them thicker and smoke them like a butt ? They were tender and juicy after slicing . I tried to go buy more this morning but the store is closed because of frozen pipes lol. Sent from my iPhone using Weber Kettle Club
@sonofabutcher I smoked two pork butt money muscles. Pit temp 275-300f to IT 190-195 and let it rest for 30 before slicing. Cook time was three hours.I will have to say this is the best pork my wife and I have ever eaten. This was not a pork steak. I process about 30 Boston butts a year into summer sausage with venison and about seven other flavors of sausage. Moving forward I’ll be saving the MM if it looks good.