Trisodium phosphate is used in a lot of meats and has become a staple for Competition BBQ. It is most commonly known as TSP, a cleaner and de-greaser used before painting or a great remover for wallpaper found at your local hardware store. Its effect on meat as a hydrator and moisture holding chemical is used by many processors to allow moisture to hold in the lean meats the public now demands.
Back to the question of injecting frozen Briskets, a thawed brisket will accept the injected marinade throughout the fibers of the meat where a frozen will only accept the marinade where the fibers are not bound in a frozen mass. When one talks of staining when injecting frozen the fibers could not accept the injection and injection pooled between the frozen masses. Think of it as injecting a bowl of ice cubes versus a bowl of sponges, which is more uniform and which would pool?
__________________
Route 66 Catering Crew
|
