Butcher BBQ Phosphate Injection - 453g (16 oz)

I injected a pork roast with this and let it sit over night. Slow-cooked it on my Pit Boss pro. And it was one of the best pork roast I've ever made. Very pleased highly recommended. I also added my own seasonings into the injection with their product just follow the instructions

This product is what I was expecting when I ordered it. While it's not going to turn a bad cut of meat and improper cooking into a competition winning entry, it does allow your cut of meat to reach it's maximum potential and gives the pitmaster a bit of leeway in the final temperature with great results.

I use this as in an injection for brisket or pork butt/shoulder. It really does help moisture retention - all the pros use phosphates. Simple to use (you need an injector) and well worth the extra effort.

I mixed up an injection using the recommended ratio of 1/4 cup phosphate to 2 cups liquid. I used 1 cup reduced turkey stock (homemade) and 1 cup unsalted chicken broth (store-bought.) I injected our Thanksgiving turkey after spatchcocking it, and cooked it in a kamado grill. It was noticeably more juicy than the "test turkey" I cooked the preceding week without injecting. I did also dry-brine the Thanksgiving turkey longer, so that may also make a difference. The phosphate does add a bit of saltiness, but not as much as the same amount of salt or MSG. I'd say it would be about a quarter to a third as salty. I plan to use this for injecting poultry and pork in the future (I have Butcher's brisket injection to use for beef.) As I use the bag of phosphate up, I plan to buy another, as I am very pleased with its performance.

Typical excellent quality I've become accustomed to with butcher bbq products. Works exactly as adertised...nice neutral flavor... helps my "low and slow" smoked meats retain moisture and juiciness without adding unwanted flavors.I will purchase this again.