Phosphates?

[SuperDave]

I was a regular watcher of BBQ Pitmasters when it was on and there was a number of occasions when the contestants would inject with "phosphates".  Other than not sounding good, what is it and what does it do?

 

[DiggingDogFarm]

It's used mostly to retain moisture.

 

[DivotMaker]

The hard-core competition folks are looking for any, and all, "legal" advantages to make that one or two bites the judges eat as spectacular as possible; phosphates are one of those tools.  There are several commercially-available competition injections that use them (like FAB-B, which is full of MSG), and are typically pretty pricey.  FAB-B is around $20 for enough to do 3-5 briskets!

Personally, I don't think these "extreme" measures are necessary in our smokers.  Competition, cooking on a hot stick burner?  Maybe so.  Tight, moisture-retaining SI unit?  Not so much.  I think we have better success with our traditional brining/injecting/rub methods, combined with the stellar cooking environment of the SI, to need extreme measures like phosphates.  I like to keep my ingredients natural.

 

[Limey]

+1 on natural