The only thing I can see with the picture is that it looks as if you only got about half of the MM when it was cut. The muscle is actually tubular in shape and unless you pre-trim it away from the rest of the butt, half of it is covered by the rest of the butt. Most teams don't pre-trim it away, so when it comes time to remove it from the rest of the butt there are two approaches. One is to use an electric knife to carve it out using a big "U" motion. This will leave you with only the MM, but only about a 1/3 will have bark on it. The other way is just cut straight down the butt with a sharp slicing knife, two inches from the edge of the money muscle. This will contain more meat than than the money muscle, but 2/3 of it will have bark. We prefer the latter method. It is more simple and we like bark. Is this about as clear as mud?
Another forum has an in depth tutorial on cooking pork and focuses a lot of attention on the MM. Here is a link:
http://www.thepickledpig.com/forums/bbq-contests/1252-award-winning-competition-pork.htmlNot sure what the rules are on this forum so if it is not appropriate to post links to other forums, I apologize.
I would say approximately 95% of what this tutorial does we do with our Pork.
As Spice stated, it can be difficult to find pork with a good MM, but it seems generally larger ones (9-10Lb) have bigger MM that present well. Here in Iowa I am fortunate enough to be able to pick through two or three cases of butts to find a couple to use in comps. For others it may be a lot more work. In cases in which you don't have a MM to present, read what the Pickled Pig has to say about the meat around the bone. We do that as well.
I hope all this helps!
~Ryan