Combine the rub ingredients, or use your favorite store bought rub.

Combine the basting sauce ingredients, whisking until sugar and salt are dissolved, set aside.

Massage meat with the rub and let sit overnight in the refrigerator.

‘Grill’ the shoulder over indirect, medium low heat, using smoking chips if desired to establish a smoke flavor, remember a little goes a long way. You will want to keep adding wood or charcoal every 40 minutes or so to maintain a medium low heat of roughly 300 degrees. For gas grills you want to maintain a temperature of roughly 275 to 300 degrees. Baste every hour with the basting sauce.

Beef is done when the internal temperature is 175 degrees. Pork is done when the internal temperature is 185 to 190 degrees.

Let meat cool for 30 minutes, slice the beef against the grain, very thin. For pork, shred meat and discard the bones.

Toss meat with the some of the BBQ sauce, mound on toasted rolls and serve with cole slaw.