No worries I was just joking. I know a lot of them inject a sodium solution, but I'm not sure about phosphates. The way it softens fat if you packed it in too high of a percentage it might just make the meat way too soft. I don't know a huge amount about phosphates other than there are edible and non-edible types. The Butcher BBQ stuff I use has two ingredients. Sodium phosphate and papain from the papaya.
https://butcherbbq.com/product/bbq-phosphate-tr/
