To me Steve, injecting is mostly used for competition. I'm sure others will dispute that, but that's the way I see it. I will sometimes marinate or semi-brine a dry piece of meat like dense roast or whatever, but only for a couple of hours. IMHO, the comp guys use injecting for super moisture and tenderness as their time is limited more than mine. As I say, others will give you some ideas, but at least, this gives food for thought. Joe