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.


No announcement yet.

Injection using phosphate

  • Filter
  • Time
  • Show
Clear All
new posts

    Injection using phosphate

    Want to inject Butt with Apple juice along with butcher bbq phosphate. Has anyone tried this,and if so what mixing ratio did you use?


    I don't use the stuff, but welcome to The Pit.


      Seen that on youtube,
      Hello From NW Oregon


        I have only used Butcher BQ phosphate with brisket. I have never worried about butts. The instructions I have says for injections to use 1/4 cup phosphate per 2 cups water. I have usually used beef broth in place of the water.


          I usually make my own pork injection when I inject butts. However, I have seen the Butcher BBQ Pork injection mixed with apple juice and it came out pretty good. I took a class with Heath Riles and I am pretty sure he used apple juice with his pork injection, I will have to look at my notes to be sure.


            I try not to use much when injecting a pork butt, or any other meat. For BBQ, I find that less is more, but I'm not into competition BBQ either. If your pork is not up to your standards, then an adjustment to technique, gear, etc., is usually the culprit. In other words, if you want the results, you gotta put in the work. Of course, there are exceptions. But, overall, you shouldn't need additives, IMHO...


              I'm a big fan of letting the meat speak for itself, basic dry brine overnight and cook that sucker.
              Used to use all sorts of marinades etc but came to the conclusion that it was just masking the meat flavour.
              Less is more, just my opinion mate, good luck to you


                I always go with 2 TBL of Butcher's BBQ Phosphate per cup of homemade broth. That's the same ratio as 1/4 cup phosphate to 2 cups of water that Butcher's BBQ recommends for injections.



                  I'm 1 T per 8# butt in about a cup of liquid. Butcher Pork Injection or BPS Pork Prod or Kosmos -- All just 1 T per cup.


                    A decent pork butt doesnt have moisture issues, though... so why bother? Like Stuey1515 I'm a fan of brining, seasoning and cooking those.


                      I’ve used Butcher’s and Kosmos Q but to be honest I’m in the leave it alone camp these days. Plenty of fat to render and keep things moist.


                        I use chicken stock, apple juice, ACV, salt, and sugar. Make about 2 cups of that injection and add in 4 tbs of BBQ phosphates (unflavored variety) this makes enough injection for 2 butts. I inject all my large cuts (except rib roast) when I smoke them.


                        • texastweeter
                          texastweeter commented
                          Editing a comment
                          The above is for pork BTW.

                        I've used the Butchers BBQ injection on brisket, but, have never felt the need to do so on a pork butt as they have so much natural juiciness. Best thing that I have found is dry brining with salt for 12-24 hours prior to cooking.

                        Good luck and welcome!



                        No announcement yet.
                        Rubs Promo


                        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

                        The Good-One Is A Superb Grill And A Superb Smoker All In One

                        The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

                        Click here to read ourcomplete review


                        Comprehensive Temperature Magnet With 80+ Important Temps

                        Amazingribs.com temperature magnet
                        Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

                        Click here to order.

                        The Pit Barrel Cooker May Be Too Easy

                        The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

                        Click here to read our detailed review and the raves from people who own them

                        GrillGrates Take Gas Grills To The InfraredZone

                        GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

                        Click here for more about what makes these grates so special

                        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

                        Groundbreaking Hybrid Thermometer!

                        Thermapen One Instant Read Thermometer

                        The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth and Wi-Fi connectivity. We gave Spark a Platinum Medal for pushing the envelope of product capability while maintaining high standards of design and workmanship.

                        Click here to read our comprehensive Platinum Medal review

                        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