Don't think I have ever cooked a butt that wasn't injected, but if I had to cook for the multitudes I might have to rethink that. Why not inject, not enough time? We do it for the judges because there is a benefit to injecting. 5 minutes per butt and it's done.
I don't use the phosphates in the injection when cooking outside competition and use the usual mixture of apple juice, apple cider vinegar, sugar, water, salt, and Texas Pete's Hot sauce. Lots of good recipes, all pretty similar.
Smooth Smoke BBQ Team, KCBS CBJ, 2-WSM, Cajun Bandit Conversion, wsm 2880, Smokey Joe Mini wsm, Old Country offset, several kettles.