So I've always just used Better Than Bullion beef broth to inject my briskets and haven't been disappointed. I've seen some references to Kosmos Q injections and was wondering if anyone had compared them to straight up beef broth. If I order any of the Kosmos Q I'll definitely be ordering them from the US Amazon site. The only type Amazon Canada has in stock is the Moisture Magic and it is $109.48 CAD compared to $27.95 USD on the US site. I know our dollar is a little weak currently but wow!
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We have tried Kosmos Q injection with brisket and pork butts , good flavour profile and good moisture retaining properties .
I have used Better Than Bullion beef broth and added different ingredients to the broth for a good Flavour profile . Save your
money and try different ingredients and experiment .If It Ain`t Broke ,Don`t Fix ItLast edited by BRic; July 10, 2019, 07:06 AM.
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From the Northern Panhandle of West Virginia
i have done brisket, ribs, pulled pork, cheese, pastrami, turkey and chicken. my goal this spring and summer is trout (if i can catch a few) and salmon.
i mix beef broth with the better than bullion garlic base for my brisket. I have tried other pre-made injections but nothing from Kosmo. Most times i make my own rubs and injections unless someone gifts one to me I just prefer to make it on my own and have fun experimenting.
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I make my own beef broth and use it to inject my briskets. It is pretty stout stuff. Bones from my local butcher, onions, garlic, carrots, celery, parsnips. All browned, a touch of salt just for flavor. You do not want enough that you can not add more to any soup, stew or be used as an injection. So go very light.
PS: I never inject pork and only inject select briskets.Last edited by mountainsmoker; July 11, 2019, 04:07 PM.
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I will echo Johnny Trigg's words (loosely): 'I've never injected a piece of meat once'. And to add, I've never thought "Man I should've injected this". I personally think if you need to inject, you need to learn something else!! Buy good meat, learn to cook low & slow, learn to not trim too much fat cap on your brisket, you'll be fine w/o injecting. IMO.
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I injected a few times, but it made the meat taste like phosphates and some other stuff that I can't even name. Sure it was moist, but I think that was from the quality of meat I bought and not from the injection. I have tried Kosmos, Meat Church and Butcher BBQ injection and they all made them meat taste funny to me. As Huskee said, buying higher quality meat is the best way to go. IMHO.
Not to mention the fact that is made a huge mess.
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If you read the ingredients on Kosmos Q or Butchers (the top two injections used on the circuit from what I gather), you get broth, phosphate, MSG and a boat load of salt in various forms. All good flavor enhancers and water retainers. I'm sometimes too lazy to inject but when I do I always remind those around me to....
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