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  • texastweeter
    commented on 's reply
    Troutman was the bourbon talking again...notice I said LIQUOR up top, holehogg caught it.

  • holehogg
    commented on 's reply
    Think you may have just revealed your secret to your injecting, " liquor", then again you didn't mention which liquor ­čśŐ

  • Spinaker
    commented on 's reply
    Yeah, no need for that on beef ribs. They are too damn good.

  • Troutman
    commented on 's reply
    Whose Judy ???

  • fzxdoc
    commented on 's reply
    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

  • texastweeter
    replied
    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

    Leave a comment:


  • bbqLuv
    replied
    Hello from NW Oregon.

    Leave a comment:


  • RonB
    replied
    Welcome to The Pit.

    Leave a comment:


  • ofelles
    replied
    Good advise above.
    Welcome from the California Delta.

    Leave a comment:


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

  • texastweeter
    replied
    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.

    Leave a comment:


  • Chas ortman
    commented on 's reply
    Thank You for the feedback

  • Chas ortman
    commented on 's reply
    thanks David it good to feel welcome

  • Troutman
    replied
    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

    Leave a comment:


  • Spinaker
    replied
    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.

    Leave a comment:

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