Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

phosphate

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    phosphate

    I have been reading about how phosphates add so much moisture. I am unsure how much to use. For example there is a basic chicken injection on the website. It has kosher salt and chicken stock in it. If I used that recipe. Would you recommend that I put in a tsp for example. I would also like to try it in brisket and beef ribs.

    Thanks Chas

    #2
    Hi Chas. I am really not the best one to answer this question for you. However, I did want to take this opportunity to welcome you to the Pit.

    Comment


    • Chas ortman
      Chas ortman commented
      Editing a comment
      thanks David it good to feel welcome

    #3
    I think you are better off with salt. I found that phosphates add an off taste, in my opinion. That being said, I would put in about 1 tsp per pound across the whole bird.

    You are better off buying higher quality chicken, and going from there.

    Comment


    • Chas ortman
      Chas ortman commented
      Editing a comment
      Thank You for the feedback

    #4
    Actually to be most accurate, phosphates in and of themselves don't add moisture. They bind to the wall of the meat proteins and help attract moisture. They also toughen the wall of that protein to aid in moisture retention inside the protein structures.

    Generally speaking, I add about a teaspoon of phosphate to a cup of injection for briskets or pork butts. As a disclaimer, that's what my little bit of research has told me. If you go with a commercial product like Butchers Phosphate, they recommend a 1/4 cup of the stuff for every 2 cups of liquid, or a little bit more than I use.

    I believe in injecting (with the exception of Wagyu briskets). I believe it helps in the overall finished product, especially in the flat. Give it a try and compare it to an adjacent part of your brisket that is not injected. Good way to experiment and learn.

    https://www.amazon.com/Butcher-BBQ-P.../dp/B019A89I14

    Comment


    • Chas ortman
      Chas ortman commented
      Editing a comment
      I like your example. I think I will try adding a small amount to my injections and see how it works Thanks

    • fzxdoc
      fzxdoc commented
      Editing a comment
      I do the same, especially for brisket flats and chuck roasts. Not so much for chicken breasts, as the PBC handles split chickens so nicely and the breasts are always juicy with the dry brine method.

      I mix Butcher's BBQ phosphate with homemade beef broth for beef, chicken broth for pork.

      Kathryn

    #5
    I use butchers BBQ phosphates. Inject just about all proteins with the exception of fish. I make my own injection, then add 2 tablespoons of injection per cup of liquor in the injection. I just did a side by side comparison 2 weeks ago. Two yard birds of the same weight with the same sell by date one injected with my phosphate injection, the other with the same injection with the phosphates omitted. Bothe dry brined at the same time, and spun on the same rotisserie at the same time. The phosphate one was FAR superior, especially in the breasts. Much less stringy, more moisture, shrunk a lot less too. Just confirmed what I have always though based on non-side by side cooks. I'll keep injecting.

    Comment


    • holehogg
      holehogg commented
      Editing a comment
      Think you may have just revealed your secret to your injecting, " liquor", then again you didn't mention which liquor 😊

    #6
    Good advise above.
    Welcome from the California Delta.

    Comment


      #7
      Welcome to The Pit.

      Comment


        #8
        Hello from NW Oregon.

        Comment


          #9
          Oh and no need to inject beef ribs in my opinion...they stay Judy due to the amount of marbeling. Here is a choice grade one from Monday's cook
          Attached Files

          Comment


          • Troutman
            Troutman commented
            Editing a comment
            Whose Judy ???

          • Spinaker
            Spinaker commented
            Editing a comment
            Yeah, no need for that on beef ribs. They are too damn good.

          • texastweeter
            texastweeter commented
            Editing a comment
            Troutman was the bourbon talking again...notice I said LIQUOR up top, holehogg caught it.

        Announcement

        Collapse
        No announcement yet.
        Working...
        X
        false
        0
        Guest
        500
        ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
        false
        false
        {"count":0,"link":"/forum/announcements/","debug":""}
        Yes
        Rubs Promo

        Spotlight

        These are not ads or paid placements. These are some of our favorite tools and toys.

        These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

        Use Our Links To Help Keep Us Alive

        A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


        Grilla Pellet Smoker proves good things come in small packages

        We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
        Click here for our review on this unique smoker


        Blackstone Rangetop Combo: Griddle And Deep Fryer In One


        The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!

        Click here to read our detailed review and to order


        Our Favorite Backyard Smoker

        The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
        Click here for our review of this superb smoker



        Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

        Click here to see our list of Gold Medal Gifts


        The Cool Kettle With The Hinged Hood We Always Wanted


        Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

        Click here for more about what makes this grill special


        The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

        kamado grill
        Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

        Click here for our article on this exciting cooker


        Compact Powerful Sear Machine For Your Next Tailgater


        Char-Broil’s Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you’re off to the party! Char-Broil’s TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

        Click here to read our detailed review and to order