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Cover roast with lightly salted water in a large Dutch oven. Cover and cook over medium heat 2 to 2 1/2 hours or until tender. Drain and slice thinly; place in a shallow 2-quart baking dish. Combine next 9 ingredients, stirring well. Spoon sauce over sliced roast, turning slices to coat. Bake at 300° for 45 minutes. Serve on buns, if desired. Yields 6 servings.
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Hickory chunks — classic American barbecue smoke flavor
Apple wood — mild, sweet smoke for poultry and pork
Cherry wood — fruity, mahogany-colored smoke for pork and poultry
Pecan wood — mild, nutty smoke for poultry, pork, baked beans
Memphis-style dry rub — ribs, pulled pork, brisket, chicken