Note: At least 1 hour before grilling, soak wood chips in enough water to cover; drain before using.
Rub meat with salt and black pepper.
Preheat the grill to medium heat.
Add 1/2 inch hot water to drip pan.
Sprinkle half of the drained wood chips over the coals.
Place meat on grill rack over drip pan.
Cover and grill about 4 hours or until meat is very tender.
Remove meat from grill; cover with foil and let stand for 20-30 minutes.
Using a fork, shred meat into long, thin strands.
Pour sauce over shredded meat; toss to coat.
Serve on toasted buns.
