Brisket and cold phosphate?
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have you thought about pa’s seasoning for injection or brine ?
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I have tried it before and it was good but I wanted to do it with mine the first time I did it mine was very good
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I virtually always inject my briskets with phosphates. The short answer, is yes. You can simply mix the phosphate with water and inject it. My recommendation, however, would be to add some flavor agents to it as well. That could be as simple as mixing the phosphates with Beef broth/stock, a commercial, powder injection, or anything else you want. Might as well get some flavor down into the center of the meat, too, right?
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Thank you for that information I was not 100% sure if people use cold phosphates for stuff like that or not I’ve only been using it now for a few months this is my first time using it on a brisket I’m going to try it I’ll add some my dry rub to it and we will see how it turns out
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I usually dry brine brisket, but the last one I injected with Soluble Pa’s Black Bull, which was amazing. Can’t imagine doing a brisket without it now. Question is: should I dry brine and inject, or is that overkill?
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The injection that I use is not very strong it just puts a little flavor in it so I don’t think it will overpower or be too much using the dry rub too
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I definitely would use a dry rub in conjunction with the sodium phosphate injection. My question was about using a dry BRINE (kosher salt at 1/2 tsp per lb) in conjunction with this specific injection.
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I’ve never dry brined a brisket, so while I think you’d be ok, I can’t swear to it. However, imo, if injecting, there won’t be a need to brine, as they work very similarly. The injection just works quicker, and gets deeper in the meat.
That said, try it, and tell us how it works out!
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I’ve never dry brined a brisket, so while I think you’d be ok, I can’t swear to it. However, imo, if injecting, there won’t be a need to brine, as they work very similarly. The injection just works quicker, and gets deeper in the meat.
That said, try it, and tell us how it works out!
Midwest_kc me neither, but I have smoked corned beef for St. Paddys day. Its technically brined. They dry out fast if your not careful
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Randyman Cold Phosphate is going to increase the pH of your meat, making it easier for the water to bond with the meat. Increasing pH also lowers the shelf-life of the meat so use it accordingly.
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