alright now I'm going to inject these butts and that's using pretty simple injection it's apple juice little red wine garlic vinegar a little bit of the rub finally grams don't want to clog my checked her up and look at other spices and that's about all it's in my injection really it's just something I want to get a little bit of saltiness a little bit of sweet inside the meat and it's just going to add extra moisture it's the whole time I'm cooking I'm taking moisture out I want to replace moisture too and it just adds flavor down in it a lot of times you might have sent me using a big pump injector I'll use that a lot of times when I'm doing bigger cuts of meat my shoulders and and the whole hogs but today since I'm just doing a couple bucks I like to use one of these little injectors and what I'm looking for you know I used to do when I injected I go through the top everywhere in spray space it out but a lot of times I was noticing I was losing my injection so if you start looking for your muscles in the butt come in these muscles and pump it up you get much better coverage of an injection and you don't lose as much each area around the bone I can go in and get some injection in it and I like to put about a pint of injection in each bud sometimes you get some little squared out you'd be surprised by how much liquid little tight I mean this is the messiest job I'm dealing with it but no other wanted to do I'll stay in the same hole and move it around a little you can see how it's blowing it up butts taking a lot of that injection now hit it from both sides I'll come in here and get all these muscles on this side I'll also flip it over and get some on the other side I'll still go ahead and hit a few at the top to get deep down in there but I'm getting a lot of coverage by joining in from the sides I really like to pump up the money muscle and go a little flavor in there is it if you don't watch it sometimes it's it's small it'll tend to dry out on it but I'll come in here like this and just pump it up see how it blows up if you kind of get an idea of where you're gonna pull from when you're building a box or something you know what muscles you're taking out of the but you have a better idea of where you need to eject it that's where your flavor is gonna be now that I'm get that so I'm gonna flip it around here get some back here about halfway through but it's looking real good and it may gets kind of sloppy I'm come back dust and rubble on it make it look good the main thing is getting these flavors down in the meat that's about it you just pump this liquid in here it's good to go next step will be building a fire on the drum and get these bad boys on