@duceraymond: THIS IS THE CUT THAT CAN WIN YOU A BBQ COMPETITION.! Chef Duce teams up with BBQ expert Richard Fergola of @Fergolicious BBQ to show you how to make the money muscle, one of the most tender and prized cuts on a pork shoulder. Richard learned BBQ from his mom and grandmother, stayed true to his Italian roots, and turned his love of smoke and fire into Fergolicious BBQ, a nationally recognized name in competition BBQ. Now he’s bringing that competition knowledge to the pit with Chef Duce. FULL RECIPE BELOW ⬇️ INGREDIENTS • 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 METHOD 1. Trim the pork butt and separate the money muscle from the end opposite the blade bone. Leave about ⅛ inch of fat. 2. Coat with mustard, then season with Boss Blend and Apple Cherry Rub. 3. Smoke at 275°F using Royal Oak Lump Charcoal and Hickory-Infused Briquettes until the bark is set and the internal temperature reaches about 175°F. 4. Wrap tightly with butter, apple juice, agave, and Apple Cherry Rub. 5. Cook until the money muscle reaches about 205°F and probes completely tender. 6. Rest for 30 minutes and reserve the foil juices. 7. Mix the Competition Sauce, Apple Chipotle BBQ Sauce, and apple juice. Brush generously over the pork. 8. Return to the smoker for 8–10 minutes to set the glaze. 9. Slice against the grain and finish with more glaze and those reserved juices. Tender. Juicy. Smoky. Sweet. That’s why they call it the money muscle. Big thanks to Richard Fergola and Fergolicious BBQ for bringing the competition BBQ knowledge to this one! Would this money muscle make your competition-worthy pork butt? #bbq #moneymuscle #porkbutt #smokedpork #bbqcompetition

Duce Raymond

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Friday 11 September 2026 18:02:00 GMT