Originally Posted by Cayman1
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.
I tried it once because so many people, especially competitors, on this site do. For me, it really didn't make a that much of a difference in moisture or really flavor to warrant continuing, and I don't get complaints.
It would depend on what was injected though I'm sure.