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 everywhere)