Butcher BBQ Phosphate TR-Tenderize for Hot and Fast Cooking | World Championship Winning Formula | Gluten Free | MSG free | Brisket Injection | Meat Tenderizer Powder So You Know How To BBQ Right

I smoked 2 briskets withing .25 pounds of each other. One with Butcher BBQ phosphate and the other without. Smoked both until 204 internal temp. The one with Butcher phosphate was significantly more moist for some reason had a better smoke ring and my friends (10) all liked that one the best. Good product. Kinda hope word doesn't get out, I like haveing the edge! P.S Butcher guys... I will test any other products you make for you!

It does exactly what it says, tenderize Great product at a good price.

Tenderizing Steaks

works Well in tenderizing my ribeye steak. A little goes a long way.

Great product , really can tell the difference in the meat after using. Will be cooking 1 1/4 ribeye's tonight as well just to make sure It works.. Thanks Matt

Used this as per instructions for a 70 pound pig over a rotisserie and open fire pit. It worked too well. The pig started falling off the rottisseri which we saved but, where it was injected, in the hams and shoulder roasts, the meat turned to mush literally. I was in utter disbelief, and walked away. In front of my guests at that. It looks like road kill. Nothing else was done ero the pig for prep othe than dehair, qinge8and scrape and a good cleaning prior to rotisserie prep. Ruined my bbq completely. I don't even eat that day, just bury a wasted pig out back... Never again...

Provides a very tender & juicy result even when applied like a rub without injection.

I tried this as a test because I love to grill and saw a special on how to make the perfect steak. This Butcher BBQ Phosphate TR was recommended as the product to use to get a savory, moist, and tender steak. The directions say to cook your steaks within 4 hours of using this product on them, so I went the full 4 hours, which was probably a mistake. After 3.5 hours, I removed them from the fridge and rinsed them off (as the video I watch had described). The first thing I noticed was the amount of fat left on my hands after handling the steak. The fat felt like it was melting off the uncooked steaks. I had to wash my hands with detergent to get the fatty feel off my skin. After rinsing the steaks I seasoned them and cooked them. On the dinner plate, they looked amazing. Cutting into them proved that this product makes them super tender, but almost too tender. The fat has almost dissolved into a mushy weird texture that was not compatible with my palate. It didn't taste bad; it just gave the fatty portions of the steak a consistency of cooked chicken blood, which was very pasty and didn't feel natural in my mouth. Anyway, I will try this product again but only use it for an hour or so to see if that helps. If it turns my steak fat to glue again, it will go straight into the trash.