View Full Version : Phosphates

04-12-2011, 02:19 PM
OK, rookie cook here again.... and I keep hearing about Phosphates...I did a little research and using some in brine and injection "looks" like a good idea... so tell me cooks, how much do I use, how do I use it... etc...

of course the game plan will be to experiment with both injections and brines.... but any head start you guys can give me would be great.


Ryan Chester
04-12-2011, 02:23 PM
Begin and end with Kosmos who is a fellow Brethren. You can get his combo pack of soaks and injections at www.kosmosq.com (http://www.kosmosq.com).

Super good stuff!

04-12-2011, 02:30 PM
Kosmo Q is great, so is Butchers. Both are Brethren and you can't go wrong with either.

Kosmo's Q
04-12-2011, 02:37 PM
Yokeup, pm me and I'll give you my cell number. I'll help you out in any way that I can.


Smoke'n Ice
04-12-2011, 03:00 PM
Typically .3 to .5 percent of product weight (brisket, chicken, pork) is recommended in the injection/brine/marinade solution. The ingredient store has a good write up on this under the product amesphos. An example would be slightly less than an ounce desolved in some solution for a 10 pound pork butt.

One interesting thing about these types of products is research has shown they are most effective when used and maintained below 40 degree F.