Note: Chris's injection is VERY salty. IF you use his, I suggest reducing the salt to perhaps 1/4th or 1/3rd of what he calls for. ALSO, even if using this small amount, I highly suggest no injecting until 30 minutes or so before you put the meat on. Salt left on meat will make it hammy and salty, IMHO.
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.