Butcher BBQ 16oz Phosphate Injection

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

Used it for a brine along with chicken broth for a couple of chicken breasts.Cooked low and slow which can dry out the meat.The chicken was juicy and tender.I would say it definitely helps.

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.

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.

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 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.

got to say I was very skeptical about using phosphates. Last 10 years I've probably done over 100 brisk it's have tried everything except phosphates in them. Everything from beef stock to strong coffee and I got a say. I'm definitely a believer in the phosphates now. Came out perfect first time. Give you great texture and the brisket even if it's a bad brisket. Deftly will help you with texture especially if you've overcooked the brisket. Will definitely be ordering it again.

Found no noticable difference in tenderness of meat.