Does injecting larger cuts (pork butts, briskets, etc.) really make a difference in terms of either moisture or flavor? I'm contemplating trying it this summer but wondering if it's worth the time and effort. Thanks!
For me it really depends on the final product use.
I dont see a need to inject for pulled products you are going to sauce.
If you are going to slice or serve pieces unsauced, you can. I am not a huge fan of injection because of the marks the needle make in the meat. You can also end up with pockets of seasoning in the meat. But with that said, I will inject larger cuts for things like roasted Spanish pork with a strained mojo.