injecting phosphate

[Bkhuna]

Salt crosses into the individual muscle cells, across the semi-permeable membrane, in a process called diffusion.

[Troutman]

Tweeter is spot on, think of it as little water magnets. It readily bonds to the protein molecules on one side and water on the other. You can buy it and add it to broth to inject or buy a brand name like Butchers or Kosmos Q. They do contain other additives like soy, salt, msg, etc. They tend to be more of a moisture and flavor cocktail.

Speaking of cocktails, the hour is upon us. Later!!

[texastweeter]

Keeps water INSIDE the muscle fibers. Salts keep it around the fibers.

[Huskee]

It helps to retain moisture, especially in frozen & thawed meats. Purge in thawed meats is moisture loss before cooking. I dont use it but it's popular among many.

[ofelles]

I was just reading the post on injecting just water for briskets. Kathryn (fzxdoc) mentions in her response adding Butcher's BBQ phosphate.
Probably a dumb question and talked about before but…….I’m ignorant. What does it do?