Coat it with Dijon mustard and then with the spice rub mix.

Light about 20-22 charcoal briquettes, and arrange others unlit in a snake pattern. Once lit, keep them away from the others so they don't ignite; we'll do this after the smoking phase. Then place an aluminum tray with water to keep the chamber moist. Place the meat on the side without coals. Put the soaked smoking wood chips on the coals, close the lid, and stabilize the temperature around 300-340°F (150-170°C).

Once the temperature is reached, you can put it in the home oven at 160°F (70°C) for an hour, then turn everything off until just before shredding. Before doing this, however, place it in a new container without the cooking liquid. Shred and, if needed, sprinkle with a little of the drippings.

The Coleslaw salad is very simple, prepare it about 4 or 5 hours before serving. Just slice the cabbage, cucumbers, onion, and carrots into strips. Add vinegar, lemon juice, salt, sugar, pepper, Dijon mustard, and mayonnaise. Mix everything well and let it rest in the fridge. Take it out 1 hour before eating.

... Enjoy your meal!