We inject about 1 oz per pound, using a 12 or 14 guage needle all over the butt.
I cook at lower temps, and try to develop my color before I wrap. I also pull earlier. Are you turning in pulled? chunks? slices? more than one? Do you sauce? do you add during cooking? more info might help us point you in another direction to play with on pork for the winter.
As far as others using our product, there are lots of cooks from all walks, and all BBQ societies using it. Ribs injected down south, Joe outted his usage, Big T's has never made it a secret they use our product, and No secret that Todd (Plowboys) and I cohabitate products during our cooks. The newest team that has been using it of late, is an FBA team that has been tearing it up in both KCBS and FBA (RGC Plant City), (GC in Sebring this weekend!) Fatt Ashes BBQ - they have been nailing pork!
There are some others I know using it, but don't want to 'out' anyone that wouldn't want folks to know how or what they do with my product. shoot me an email, I am happy to go through other questions on pork with you...