Mister Brisket, Inc.

How's it going guys? I'm Aaron from Mr. Brisket. As you've heard, we're selling money muscles now for competition teams, the KCBS Cool Change this year. No weight limit anymore. You can do just the money muscle or sell those for $15 each now. So I really want to show you how we choose the money muscle off the pork butt and how we trim it out and stick it out to you. This is a 22 pound package of two pork butts. So I'm going to bring the camera over and show you how we open it up, trim it out, and get it going. As you can see, we have a package of two pork butts here. These are averaging probably about 11 pounds each, so they're on the larger side. We're going to use our dale strong boning knife. Open it up and I'll show you what I'm looking for when I'm doing these money muscles. We did have a team take first place with them already and a seventh place call. So go bow, go Chris. These are a really nice example of what we're doing with the money muscle. As you can see, they're big, well marbled, not a lot of fat cap on there, and they'll work out to be about the same size. We're looking for between one and a half pounds and two pounds on these. So we're going to set one of these aside. So what I'm looking for when I'm doing the money muscle is I'm kind of looking right at the tip of the bone right here. This is where I'm going to take my slice. As you can see, there's kind of a vein also right there. Kind of tells you where to cut. So what we typically are going to do is just take it right about there. Just go straight down. So then we have a nice pork butt for somebody still bone in, still make good pulled pork sausage. What have you. Then we have our money muscle. So the money muscle, I'm looking at it This is always going to be my top presentation side. So what I'm looking to do is kind of just take off some of this fat over here. Shaping as I go. I'm typically taking off this whole fat cap right here. So we're going to come in here. We're going to keep our knife outward. And then kind of bring it back in to shape it. Kind of keep doing that until I Competition guys, if you want us to ship it just where we hack it off the pork butt and you trim it this way, let me know. I'm happy to do that. So this is all the excess trim is going to get turned into sausage. This is how I've taught myself how to trim these. No one, I didn'take a class or anything. I just kind of see how the meat goes and what I want to see in the box. Yeah, that's typically what I'm going to do. I might come in here and pull that out. Kind of square that up, get some of that hang off of there. But yeah, that's pretty much what I want to do for a money muscle to ship out to you. Let me know what you think. If you have any questions, we're happy to answer them. Thanks for giving us a shout at Mr. Brisket.