I've injected a brisket with beef broth and didn't notice much of a difference. I decided to try using sodium phosphate and got some Kosmos Moisture Magic, which seems to be sodium tripolyphospate (TSPP). Should I reduce the amount of salt I apply (either in the injection or on the surface)?
I don't want to end up with a brisket that's overloaded with sodium.
John "JR"
Minnesota/ United States of America
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STPP will be an interesting flavor profile change. I did it once and that was enough for me. I would not worry about the surface salt. Just throw your rub on and let it go.
For what it is worth, I think it is a better Idea to save the juices fro the wrap and then pour those over the sliced or chopped brisket. I find that you can add a lot of moisture back with out the weird, chemically after taste you get from STPP. I will be curious to hear what you think of it though. Some people like it. It certainly is a flavor enhancer.
( I sell that stuff by the truck load for my real job.............into the meat packing industry as an anti-coagulant product)
I injected one brisket with beef broth. That was my first brisket 13 years ago, never injected another. 2-3 day dry brine with 1/2 teaspoon Kosher salt per pound is my preferred method.
When you are dry brining do you cover your brisket? I ask, because, I have never dry brined that long. Usually I do 12-18 hour dry brines on a rack on top of a jelly roll pan in my refrigerator.
I've been using Butcher's BBQ phosphate as an injection for chuckies for a while. I've never noticed a saltier taste or felt the need to reduce the Kosher salt when doing an overnight dry brine.
I too have been using Butchers BBQ. I mix it with beef broth and and inject and dry brine at least 12 hours with the rub I'm going to use. I can't say that I've noticed it being too salty and I haven't had anyone mention that they thought it was too salty.
I’d say go lighter on either the injection salt or your surface rub, not both. Just enough to get that flavor without it going overboard. Taste the injection first if you can. If it’s salty, back off on the rub
I did a 7.5lb brisket flat this past weekend. I injected with 2 tsp sea salt and about 16 grams of STPP dissolved in 1 cup of water the night before and vacuum sealed the flat. I tasted the injection and it was slightly salty (of course) and had a little bit of bite from the phosphates, but I didn't find it to be bitter. The salt-free rub was pretty much Meathead's Big Bad Beef Rub without the sugar.
The flat turned out well, I think the flavor was slightly better than the last one I smoked. I noticed more of a beefy finish on the palate.
Next time I think I'll use beef broth for the solvent and keep the STPP and added salt the same.
The distinct taste some of you are referring to, is that the taste you get from pre-marinaded pork tenderloins and such you can buy vacuum packed at the grocery store?
You may want to try Harry Soo's lightly salted pork fat (Liquid Lard) injection done at a cow's body temp of 101.5.I tried this twice and was impressed both times at the flavor of the brisket when using injected salted pork fat compared to salted beef tallow. I'm with you, ive tried simple beef broth injections but was never impressed.
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