Soak mesquite chips in water at least 30 minutes.
Prepare charcoal fire in smoker, and let burn 15 to 20 minutes. Drain chips, and place on coals. Place water pan in smoker; add water to depth of fill line. Place pork on lower food rack; cover with smoker lid.
For testing purposes only we used Original Cajun Marinade Injector for Cajun butter sauce.