How much smoke is the right amount?

This is my go to pork injection. The original recipe called for a couple tablespoons of kosher salt but because I brine, I omit the salt in the injection. I believe that the brining helps seal the outside of the meat and the injection works like a meat water balloon but with meat juices. Super moist and tender pork butts.

1 cup apple juice
1/4 apple cider vinegar
1/2 cup sugar
2 Tbsp Worcestershire
1 Tbsp rub
1 Tsp garlic powder

Simmer until well dissolved. Fully cool and inject with 1/2 oz. / pound.
If you want to add any other aromatics or herbs, simply strain before injection.