Butcher Injections

[Ryan P.K.]

Has anybody used Butcher Injections? If so, which injection? What did you think of the injection? I am thinking about trying out the brisket and pork injection.

 

[Dustin Dorsey]

Beef Injection ingredient list: This product consists of hydrolyzed vegetable protein (hydrolyzed soy and corn protein and salt (with partially hydrogenated vegetable oil [cottonseed, soybean] added), monosodium glutamate, sodium phosphate, and xanthin gum.

Seems like a lot of weird stuff to inject into a brisket. Obviously competition oriented. I'd be interested too if anyone has any experience with it.

 

[Enrico Brandizzi]

I did both, pork and brisket!
I could compare those with THE other commercial competition style Trade.
I did not like Butcher's
I prefer the other one.

 

[JRAiona]

I agree with Dustin. There just seems to be a lot of ingredients there that's a bit peculiar to me. We try to eat as clean as we can. So I make most of my own rubs and purchase a select few. Id be interested in hearing of other experiences as well.

 

[David C]

It's made for one bite competitions. I would rather not inject or would inject with beef broth.

 

[Bob Bass]

I use Butchers brand Brisket Injection and, to a lesser extent, their Prime Dust. Yes, the are directed mainly at the competition cook but do work well outside of that arena.