Originally Posted by jminion
It can be over done by injecting to much into the product.
I don't make any money off of this but it does give a better chance of moist product time after time.
The flavor reminds of beef I remember having as a kid, I think it has that effect on judges also.
I made a 12lb brisket. The Fab-B mixture was 1 cup Fab-B to two cups of water.. I ended up using a little over half of the mixture. You mentioned moist, well when I cut into the brisket, juice squirted about a foot, and the flaver was fantastic. I will include this product that you recommended in all the meat that I prepare from now on. The boston butt turned out great also using Fab_P.