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Prepare the grill for cooking. Bring the temperature up to 250 F.
Coat chuck roast with peanut oil. Season with salt and pepper all over.
Spread rub all over the roast and then place it on the grill.
When the internal meat temperature goes upto 140 F, take the probes out and place the meat on an aluminium pan.
Pour coke at the bottom of the pan and the maple syrup over the roast. Place the probe back in the meat, cover the pan with aluminium foil and then put the roast back on the grill. Cook until the internal meat temperature reaches up to 215 F.
Pull the pan off the grill and let it rest for about 30 minutes.
Pour the remaining liquid in the aluminium pan to a bowl. Chill the bowl for sometime until the fat settles on top. Remove the fat from top. Set the liquid aside.
Meanwhile, shred the meat with the help of two forks. Check for moistness of the meat. If the meat is a bit dry, add back the fat skimmed liquid else skip adding the liquid. Season with salt and pepper.
Pour barbecue sauce over the meat. Mix everything well.
Cover the pan back with foil and place it on the grill. Heat the contents for about 10 to 15 minutes such that everything gets well incorporated. Set the shredded meat aside.
Toast buns and place a cupful of shredded meat with barbecue sauce in between the buns.
Arrange the sandwiches on a platter and serve.