crewsk - your smoke ring is something to be proud of!!!!!!!
A few things I make sure I do when I cook a pork butt are cook to an internal temperature of 200° F. - this will make it pullable. I also put apple juice in my water pan - makes a huge difference in the finished product. I use Hickory chunks for pork butt but will have to experiment with others - I do not like mesquite for this though. The other thing is I always make two different sauces - one is a tomato base that usually has ketchup, brown sugar, apple cider vinegar, and other things - the other is a vinegar based sauce which can be as simple as white vinegar and dried chili flakes or more spruced up with white vinegar, dried chili flakes, brown sugar, a tad of ketchup, etc.
I'll forgive you for not making your own sauce - THIS TIME!!!!