I usually inject butts and brisket, but it is with a more cost effective injection. For butts I usually use apple juice with salt and brown sugar. Briskets is usually just beef broth. It doesn't take too much time to inject them as you do not need to be as precise with your locations as you do in a comp. I like to cook in a foil pan and then use the drippings (with the fat removed) to help keep the meat moist. Note that this is for catering, as I have not done any vending.
22.5" Weber Kettle x2
500 Gallon UBS
Super-fast [B][COLOR=DarkOrange]Orange [/COLOR][/B]Thermapen