If I inject at all it is all natural and I stay away from the nitrates and stuff that is popular on the competition circuit. Sometimes I save brisket drippings and freeze them, then use that with a little water and maybe a little rub to inject the next one. It's just a good NATURAL brisket flavor and will do the trick for adding moisture and flavor. For pork butts I use a solution of equal parts of apple juice / water / vinegar with a little rub. The moisture and flavor of the pork is awesome and the vinegar is a natural tenderizing agent.