This cook is for @Rub who changed my life after one bite of his amazing BBQ at the Florida meetup a few years ago.
I decided I would try my hand at isolating and focusing on the money muscle. For those of you who have competed many times, close your eyes, I’m sure I butchered it, and NOT in a good way. But alas, practice makes perfect, right?
Started with a 9lb boneless butt from Costco and butterflied to expose the money muscle. Dry rubbed with @Rub’s Swamp Boys and wrapped overnight. The Fleetwood is a venerable low-and-slow machine and it had been awhile since it’s seen any action; certainly not since it’s been loweRed. Thanks to WeberKell11 who alerted me to a nearby parts kettle.
My charcoal rails were buried deep in the Ranch, so decided to just make a barrier with two old baskets which worked well to delineate my two zones. I started a small pile of Kamado Joe XL big block lump with stump chunks in the corner, and once that was going filled the rest of the space with unlit lump and some maple and peach chunks. The Fleetwood ran at about 230F with top vent open and one bowl vent open (the other two closed) while thermodots kept me apprised of progress. I ran all the way to an internal temp of 203F, then foiled and rested in a cooler.
First impressions, no where near as good as Rub’s, but still very tender and flavorful. I’m a total NOOB when it comes to this particular cook. It’s going to take us quite awhile to finish the rest of the butt, but I will definitely try isolating the money muscle again.
One last thing which probably doesn’t need to be said, Swamp Boys sauce and rub is so friggin’ good.
http://store.swampboys.com/Thanks for looking.
Topic: Modded Fleetwood and money muscle (Read 1735 times)