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[BC Buck]

Thinking about trying commercial injections for pork and briskets. Would like to stay away from anything unhealthy like MSG. What do you guys like.

[triplebq]

I like injections from Kosmos and Butcher's BBQ. Most injections I know of have a lot of sodium so that might be a concern for you.

[BC Buck]

Those are the two I here people who compete use. Salt does not bother me, matter a fact I probably use to much. I see on Pitmasters them slicing there flat and they are incredibly moist. Was told phosphates in there injection are what keeps meat moist. I do know some of Butchers products contain MSG.

[Bentley]

You should just purchase some sodium phosphate and mix up your own.  You know better then anyone the flavor you are looking for in your beef.  It is so much easier to customize it that way!

[BC Buck]

You should just purchase some sodium phosphate and mix up your own.  You know better then anyone the flavor you are looking for in your beef.  It is so much easier to customize it that way!

Bentley  Eventually I will temped this, but as for now I dont have enough experience on what would make good flavor profiles. The smartest thing iv done in the last year was getting away from me making my own rubs and using commercial rubs pros win with.

[Canadian John]

 
I am the opposite: I have steered away from commercial rubs and sauces for reasons such as preservatives, colouring, high sodium and content that I can't relate to food.  Sugar has been replaced in most

cases by less expensive corn syrup. The list goes on.. I continue to use a few rubs and sauces that work very well for us. They are easily made ant the flavour enhancement is top drawer. 

[Bar-B-Lew]

You should just purchase some sodium phosphate and mix up your own.  You know better then anyone the flavor you are looking for in your beef.  It is so much easier to customize it that way!

Bentley  Eventually I will temped this, but as for now I dont have enough experience on what would make good flavor profiles. The smartest thing iv done in the last year was getting away from me making my own rubs and using commercial rubs pros win with.

Start reading their ingredient labels and attempt to replicate.  You will soon learn how each spice impacts the flavor and a new world will open for you not only for BBQ seasoning but for anything else you cook.

[Bentley]

That is what I meant.  I do not make my own rubs, and I really don't make my own injections.  I take the sodium phosphate, add X rub (or salt and pepper if it is that simple), add water or beef stock,(whatever), mix and inject!  The sodium phosphate is pretty neutral in flavor, at least for me. it just helps with distribution of the other flavors throughout the meat, and as you mentioned, it keeps it moist!

...but as for now I dont have enough experience on what would make good flavor profiles. The smartest thing iv done in the last year was getting away from me making my own rubs and using commercial rubs pros win with.