I never use it, and have never used it in asian food at all. In the restraurant I worked in through college, they put it in everything. It was in the stock, the fried rice, the batter, the marinaded meats... everything. When I cook similar foods at home, I never use it and the food is way better anyway as you taste the natural ingredients. The food is not masked with that all intruding MSG flavour.
In particular, the thing that concerns me is the use of MSG in injections for Brisket and pulled pork. If you have to use that ingredient to make a winning competition brisket... you shouldn't be winning.