Don't use an injection that stains, like with a lot of Soy Sauce.
Inject with the grain as much as possible.
to allow the fluid to migrate.
Don't inject a "quick shot" and move away. Inject as much in one area (slowly) as it will accept, then move away some for the next load.
If heavily injected, place in pan in frig overnight to catch the liquid that leaks out. And it will if really loaded,
If you are serious about competition, invest in a brine pump.
Now, "That is an injector" to borrow from Dundee
Do a search, it has been discussed several times.
Never ever been a problem except the one time I injected soy into a turkey breast
As to being comp specific?
We will leave this here for a day or two to get the comp perspective. But, we inject in "recreational" que also.
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.