I've used the Butchers BBQ injection on brisket, but, have never felt the need to do so on a pork butt as they have so much natural juiciness. Best thing that I have found is dry brining with salt for 12-24 hours prior to cooking.
I use chicken stock, apple juice, ACV, salt, and sugar. Make about 2 cups of that injection and add in 4 tbs of BBQ phosphates (unflavored variety) this makes enough injection for 2 butts. I inject all my large cuts (except rib roast) when I smoke them.
I always go with 2 TBL of Butcher's BBQ Phosphate per cup of homemade broth. That's the same ratio as 1/4 cup phosphate to 2 cups of water that Butcher's BBQ recommends for injections.
I'm a big fan of letting the meat speak for itself, basic dry brine overnight and cook that sucker.
Used to use all sorts of marinades etc but came to the conclusion that it was just masking the meat flavour.
Less is more, just my opinion mate, good luck to you
I try not to use much when injecting a pork butt, or any other meat. For BBQ, I find that less is more, but I'm not into competition BBQ either. If your pork is not up to your standards, then an adjustment to technique, gear, etc., is usually the culprit. In other words, if you want the results, you gotta put in the work. Of course, there are exceptions. But, overall, you shouldn't need additives, IMHO...
I usually make my own pork injection when I inject butts. However, I have seen the Butcher BBQ Pork injection mixed with apple juice and it came out pretty good. I took a class with Heath Riles and I am pretty sure he used apple juice with his pork injection, I will have to look at my notes to be sure.
I have only used Butcher BQ phosphate with brisket. I have never worried about butts. The instructions I have says for injections to use 1/4 cup phosphate per 2 cups water. I have usually used beef broth in place of the water.
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