How to Make Smoked Money Muscle! #moneymuscle #bbqcompetition #smokedpork #pitmaster #bbq #foodies

#moneymuscle #bbqcompetition #smokedpork #pitmaster #bbq #foodies FULL RECIPE BELOW! 👇 INGREDIENTS Money Muscle • 1 bone-in pork butt (8–10 lb) • Yellow mustard • 2 tbsp Duce’s Wild Boss Blend • 2 tbsp Richard Fergola Apple Cherry Rub Wrap • 3 tbsp butter • ¼ cup apple juice • 2 tbsp agave nectar • 1 tbsp Apple Cherry Rub Glaze • ½ cup Duce’s Wild Competition Sauce • ½ cup Richard Fergola Apple Chipotle BBQ Sauce • 2 tbsp apple juice Apple Slaw • 2 Granny Smith apples, matchsticked • ½ red onion, thinly sliced • 1 red bell pepper, matchsticked • 2 tbsp chopped parsley Vinaigrette: ¼ cup apple cider vinegar, 2 tbsp apple juice, 1 tbsp agave, 1 tbsp grated ginger, 1 tsp Dijon, ⅓ cup canola oil, salt and pepper. METHOD 1. Trim: Separate the money muscle from the pork butt, opposite the blade bone. Leave about ⅛ inch of fat. 2. Season: Coat with mustard, Boss Blend, and Apple Cherry Rub. 3. Smoke: Cook at 275°F with Royal Oak Lump Charcoal and Hickory-Infused Briquettes until the bark sets and the internal temperature reaches about 175°F. 4. Wrap: Add butter, apple juice, agave, and Apple Cherry Rub. Wrap tightly and cook until around 205°F and probe tender. 5. Rest: Rest for 30 minutes and reserve the foil juices. 6. Glaze: Combine both sauces with apple juice. Brush over the pork and return to the smoker for 8–10 minutes. 7. Slaw: Whisk the vinaigrette ingredients together and toss with the apples, onion, bell pepper, and parsley. Dress within 20 minutes of serving. 8. Serve: Slice against the grain, brush with more glaze, and finish with the reserved juices.