Injected Pork Shoulder on a Charmate Lawson Water Smoker | BallerBBQ

hey guys Sam from Borla BBQ here thisweek I’m making an injected pork butt onmy charm eight lawson water smoker solet’s go do it okay so here I have a sixand a half pound or 3 kg pork shoulderwith the Bonin so I’m just gonna removethe skin and all the hard fat any bitsof stringy stuff and it’s still got likethe spine and a little bits of bone onthe side of it so I’m just gonna removethat as well so then it will just havethe I think it must be the shoulderblade inside it so just speed throughall this so you don’t have to watch itat all but basically you just want toremove that hard fat because that’s notgonna ringed it down any of the softerfat you can leave it there because thereWolverine Durr and it’s just going tomake this pork shoulder even juicierso once your pork shoulders all cleanedup it’s time to make the injection so ina pan I’m just going to add one cup oforange and mango juice I usually useapple juice but I just thought I’d trysomething differentadding two tablespoons of the rub thatwe’re going to put on the outside ofthis and a hundred grams of butter nowI’m just going to warm this up I don’twant it to get hot because that cancause problems when we inject it intothe pork but just warm enough to keepthe butter melted once that butter ismelted and all mixed through we’ll goback to the pork and we’ll startinjecting so now we’ve got our injectionthat butter is melted through and it’snice and consistent in therewe’re just going to take our and kickthe needle and suck up some of thatinjection[Music]and just start and kicked in the poolprobably every couple of inches justindict it just be careful because asdoing chipped it in there it’s gonnasquirt out if it just squirts out ontothe surface that’s okay it’s gonna helpthe rub to stick to it but it can squirtover walls and over yourself so it’sbest just to put your hand over itand you can see the port puffing up withthat injection so just keep them kickedin all the way over it top and bottomand the sides and once you’ve used upall that injection it’s time to put therub on so this part is pretty easy justtake your favorite pork rub you juststart sprinkling it over all thesurfaces make sure you get all surfacescovered and the sidesthe good covering on that those rubs gotquite a bit of sugar in it and it’sgoing to help create that nice barkwe’re after as well and once that’s donewe’ll head out to the smoker and startsmoking itokay so we’re outside at the trail mateWilson I’ve got a chimney starter on thebottom rack where the coals go I’m justgonna fill it up with our kids aboutthree-quarters full but a fire light orunderneath it and light the fire lighterand then we’ll give it about 20 minutesor so for those calls to a shop and getnice and hot so now the briquettes havebashed over and they’re nice and hot I’mjust going to pull them into the centerof the bottom rack and I’m going to putthe rest of the briquettes around thesides[Music]this will allow the brackets in thecenter to light the unlit coals on theoutside and it’s going to result in along burn time there’s pork shoulderwe’re looking at about seven or eighthours for it so this method will beperfect for thatnow I’ll just put the charm out Wilsontogether putting the central section inmake sure the bottom beans are wide openand I’ll take the front door off so itgets heaps of airflow while we put itall together and I’m gonna put the waterpan in there as well because I’m goingto be cooking at a hundred and tendegrees or 250 Fahrenheit so that waterpan is just going to help stabilizethose temperatures at a low and slowcooking temperature fill the water panwith water and I just put both of theracks and even though we’re just gonnabe cooking on the top one put the lid onclose the front door and just wait forit to come up to temperature once thesmokers come up to 110 degrees or 250Fahrenheit or just close the bottom venta bit to maintain that temperature andI’ll put the pork shoulder straight ontothe rackand I’m going to put a meat thermometerin there as well for my Weaver i grilltoo and we’ll close it up and I’m goingto put a couple of chunks of hickorystraight onto the coals and this willprovide a nice amount of smoke and thenI’ll just check it every couple of hoursto make sure that the water pan has gotwater in it and refill it as necessaryso the pork shoulders been in the smokerfor about four hours now and it hasdeveloped a beautiful bark on it so it’stime to wrap it in foil so just put thatback on the rack and put the meatthermometer straight through the foilinto the meat and leave it there untilthe internal temperature comes up toabout ninety five to a hundred degreesor two under the team and Fahrenheitokay so the internal temperature hascome up to 98 degrees and I’ve movedthat probe around a little bit while itwas cooking just to make sure that it’sgoing to be 100% done and now we’ll takeit inside and pull it apartokay so just unwrap the pork shoulderit’s nice and hot and it’s time to pullit apart and I’m just going to make somesliders out of it but that is I’m justtouching it and it’s just falling aparta nice smoke ring on there that hickorysmokes soak them to it the bark has gonea little bit soft because it’s beenwrapped but that meat is just fallingapart it’s so goodnow I’m just mixing the meat with all ofthat sauce that’s leaked out of itbreaking up any bigger bits but that’sgonna be perfect alright guys so that’sinjected pork butt on the charm eightawesome water smoker I hope you enjoyedthe video if you did give it a likesubscribe and share it with your friendsand we’ll see you again next time