Yeah, me too. I've injected butts and brisket for years. And turkey, and I inject cure into my corned beef, hams, bacon, etc. Injection is mostly a way of getting "brine" to diffuse more evenly in a large piece of meat.
Southern Brethren BBQ Competition Team
"It's all about getting paid!" - Myron Mixon
"I love being hated in my hometown!" - David Hair
KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker