I don't inject either for various reasons...1) Butts just don't need it. Plenty of fat and collagen to keep them moist. 2) Injecting can introduce Bacteria into the meat interior and if something goes wrong with an overnight smoke you got a potential food poisoning issue to address. Meat is too damn expensive to toss out! 3) I want to taste the Meat, not spend money to taste somebodies extra salty Butt Butter I injected in to the meat! 4) My rub and finishing sauce is designed to enhance the meat, there is nothing else needed.... Birds I Brine and come out great. However I will try an Injection of something I am thinking about in Brisket because I can't seem to nail a juicy one. As a Chef I can tell you, there is a point where you...Rub, Inject, Mop, Foil with whatever, Finishing Sauce and lastly BBQ Sauce...and the meat gets lost. Yes, I know you always see Pro Q Champs injecting but I also have eaten some Comp Winning Q and wondered how that ever won. Maybe I'm clueless?...JJ