I use the bone-in shoulder like rt mentioned above. I inject the meat with a mixture of apple cider vinegar, water, molasses, and a bit of the dry rub. The dry rub I use is savory, but not overly sweet or spicy. Salt, pepper, garlic, onion, cumin, mustard, paprika, cinnamon, and brown sugar. Mesquite smoke for a few hours (or more), then wrap in foil and cook at higher heat for a couple of hours. Wrap it in several layers of foil for this step to contain the juices. Take it out of the heat but keep it wrapped in foil for at least 1/2 hour. Take it out of the foil in a larger tray to catch all of the liquid, then pull or chop the meat. You can add a finishing sauce to it, but I don't find it necessary.