Originally Posted by Fat Woody
The commercial injections are more than just flavor enhancers; most, if not all, contain compounds that aid in retaining moisture for a juicier brisket.
Yeah, I already knew that, and that's probably the main thing that keeps me from trying them. I can't stand ribs enhanced with phosphates and besides, I've never had a brisket that ended up dry....as long as I didn't procrastinate on the foiling or overcook. I guess the injections don't affect the flavor as negatively as the enhancements for ribs with phosphates, but it does makes me want to thing twice about it.