Brisket Issues

[boykjo]

You can try using a food-grade phosphate in a brisket injection. It increases the meat's water-holding capacity, keeping a lean brisket juicy and plump throughout a long 12-hour smoke. Barbecue phosphates alter muscle proteins to lock in natural moisture, and they prevent the brisket from drying out during the stall. This technique is a staple for competition pitmasters, though it can also elevate a backyard cook.
I have been using this method for the past two years with brisket and have had excellent results. Hope this helps

Boykjo

 

[MileHighSmokerGirl]

Yet you "Liked" the post.
I'm confused...

That was accidental.

 

[MileHighSmokerGirl]

You can try using a food-grade phosphate in a brisket injection. It increases the meat's water-holding capacity, keeping a lean brisket juicy and plump throughout a long 12-hour smoke. Barbecue phosphates alter muscle proteins to lock in natural moisture, and they prevent the brisket from drying out during the stall. This technique is a staple for competition pitmasters, though it can also elevate a backyard cook.
I have been using this method for the past two years with brisket and have had excellent results. Hope this helps

Boykjo

What is phosphate? Is that safe to inject into meat?

 

[boykjo]

What is phosphate? Is that safe to inject into meat?

 

[Up_In_Smoke]

That was accidental.

My apologies.
I removed my post.

And I agree with you in that it was on the rude side.

 

[Displaced Texan]

My apologies.
I removed my post.

And I agree with you in that it was on the rude side.

One of the reasons this is a great forum.