pcchris
Is lookin for wood to cook with.
- Joined
- Feb 24, 2013
- Location
- Houston Tx
Has anyone did a comparison on the common brine vs a phosphate injection?
what were your results.
what were your results.
@thirdeye so you're saying you're just as happy with a brine over a phosphate?
In my mind here is how you look at the difference:
- Liquid Brines are salt-based solutions allowing you to introduce moisture into protein via osmosis. The brine migrates from an area of higher concentration to an area of lower concentration like the cell structure of your meat. My favorite applications for liquid brines are lean poultry and pork. Brining for too long can change the texture of your meat, especially in poultry creating an unpleasant rubbery texture. I shoot for one hour of brine time per pound of meat.
- Phosphate Injections encourage the cell structure of your protein to "hold on" to moisture. Inject two briskets side-by-side one with phosphates and one with just beef broth and see by weight which one retains more moisture. (Hint, beef broth dribbles right out) I only inject phosphate solutions like Butcher's Prime or Kosmos Q into Brisket the night before I smoke it, mostly focused on the flat.
Hope that helps!