Bbqin fool
is one Smokin' Farker
- Joined
- Apr 25, 2011
- Location
- Ruther...
I've heard alot about injecting butts and brisket but never actually tried it. How do the judges look at this and does it seem to help with flavor, moistness etc?
I have read on another forum (not going to say but he is a moderator) The topic was MSG
"As a judge I've been feed it a time or twenty, I'm not particularly sensitive to it, but I've had a head ache after chicken turn in's a time or two, and I know it's down to the MSG in the rubs, the worse one in my book is the phosphate overload that some folks put in their pork and brisket, it may improve the taste of some of the sh1t we eat on the day, but it wrecks my guts for the next 2 days.
Due to the phosphate tingle, I'll knock points of entries if I can taste it, there are some naturally occurring phosphates in meat so you do have to be careful.
One judge's opinion.....
Hyperphosphatemia (high blood phosphate) also has various causes. It is mostoften caused by a decline in the normal excretion of phosphate in urine as aresult of kidney failure or impaired function. Hypoparathyroidism, a condition in which the parathyroid gland does not produce enough PTH, or pseudoparathyroidism, a condition in which the kidneys lose their ability to respond to PTH, can also contribute to decreased phosphate excretion. Hyperphosphatemia can also result from the overuse of laxatives or enemas that contain phosphate. Hypocalcemia (abnormally low blood calcium) can cause phosphate blood levels to increase abnormally. A side-effect of hyperphosphatemia is the formationof calcium-phosphate crystals in the blood and soft tissue.
Hyperphosphatemia is generally asymptomatic; however, it can occur in conjunction with hypocalcemia, the symptoms of which are numbness and tingling in the extemities, muscle cramps and spasms, depression, memory loss, and convulsions. When calcium-phosphate crystals build up in the blood vessels, they can cause arteriosclerosis, which can lead to heart attacks or strokes. When thecrystals build up in the skin, they can cause severe itching.
I'll knock points of entries if I can taste it
Phosphate salts act as leavening agents that "fluff up" foods we like to eat, such as cakes, biscuits, breads and pancakes. Unlike yeast recipes, such as sourdough, phosphates have no taste and can be used for a wide variety of baking products, such as prepared doughs, pizzas and cake mixes. Phosphates react with sodium bicarbonate to release carbon dioxide, providing the leavening for a wide array of products we see on our store shelves today.
Due to the phosphate tingle, I'll knock points of entries if I can taste it, there are some naturally occurring phosphates in meat so you do have to be careful.
I also inject briskets and butts....have used the main three (butchers, fab, kosmo's).....some more than others and have not noticed a difference between the three, they all work well in the aspect of moisture enhancement.
Guy, I think the closing quotation mark was lost in Luckyduk's first post. I am pretty sure that the line that you quoted above was still part of the quote from the other forum, not Luckyduk's own words.
Exactly
I've heard alot about injecting butts and brisket but never actually tried it. How do the judges look at this and does it seem to help with flavor, moistness etc?