Injection Enhancing

[pharp]

I have been experimenting with injections lately on brisket and pork shoulder. I notice a big difference in the taste when using injections (I have tried butcher's, kosmos, and BPS and liked them all) but I don't notice much if any difference in moisture. I think part of this is probably related to cooking hot and fast (not sure how). I am considering adding something like Genie's Elixir to one of these injections and have two questions. One does anyone do this and think it is helpful in terms of moisture and two how much do you use? I was think of adding around a tablespoon or so to a standard batch of one of the above mentioned injections.
P.S. I did notice a huge difference in moisture when using Butcher's Bird Booster on chicken for the first time.

 

[Untraceable]

There is a food science to the correct concentration of phosphates in the injection. Feel free to experiment on your own, but these manufactures have had the math done for us.

I think you may be expecting too much though. I believe one of the primary benefits of phosphates are moisture retention when reheated.

 

[SwineGuy]

I use Butchers. For brisket, I follow the instructions. For pork I use half water and half fruit nectar. But I use the suggested concentration of the mix. I don't inject chicken, I brine it.

 

[cpw]

I think the Genie's elixir is designed to be added to something like apple juice or beef broth to help with moisture, similar to Butcher's phosphate package.

 

[big brother smoke]

There are indeed some teams who add the Elixir to the aforementioned injections with success. I may or may not do it too :wink:

 

[Butcher BBQ]

Keep testing and see what works best. Right here is a great place to post results. You will get nothing but honest answers from this group of guys.:icon_bigsmil

 

[pharp]

Keep testing and see what works best. Right here is a great place to post results. You will get nothing but honest answers from this group of guys.:icon_bigsmil

Thanks. I really appreciate how genuine everyone is in BBQ. Will you be competing at Bikes, Blues, and BBQ in Fayetteville, AR in a few weeks?