Many people (many of whom compete) inject and use their own variation off of Chris Lilly's recipe. Mine as well. As the dog from Tx said above, you dont have to inject.
However, I do and I'm happy with the results. For what it's worth, my BBQ now is just
as good cold as it his hot, and that has a lot to do with getting the flavors down in the
meat, and the right flavors so that it's just that good cold...
Many just go with apple juice, worchestershire sauce (not so much it overwhelms), and some of their rub. The rub itself usually brings in enough salt...
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.