Justin, STPP is “Sodium Tri-Poly Phosphate “ it comes in many food grade forms. I’ve bought “450 Super Phos” from Butcher and Packer, “Cold Phosphate “ from Waltons Meats, the old “Ames Phos” but currently am using “PhosThis!” From Make it Meaty, which is the same formula as the old Ames Phos. My favorite to use is the 450 Super Phos from B&P. It seems to dissolve better than the rest.SmokinEdge Eric, totally agree that Jason’s brisky looks top notch.
I am always trying to learn… can you please elaborate on the STPP… would be much appreciated.
Thank you, I smoke better than I write!Nice job and write up .
Thank you Sean!Looks really good!
Thank you, first for me and I was blown away, but I had set the bar pretty low, lot of info on the interweb of folks ending up with dry a$$ Bison brisketAwesome thread Jason… thanks for posting this! We love bison, though have never done a brisket! Nicely done bud… looks delicious!
Eric, Thank you! I have never tried using STPP in an injection.... Interesting thought, this turned out very moist, not sure if I need to in the future.Very nice work on that brisket. I absolutely love bison. It can be tricky but an injection that includes STPP is a must for me. Just helps retain moisture. Man that cut shot made my mouth water. Excellent meat.
Thank you!That looks great. Nice work![]()
Thanks Brian!Looks really good Jason. Nice smoke.
Thank you!MB, Scrumptious looking brisket !!!
Thanks RT!I've never had any Bison but I'd hit that for sure! Looks great, nice color and a beautiful smoke ring.