[T.G]

Pork butt, chuck roast, same thing, different animal. If you like the pulled/shredded results from the chuck that you bbq'd, then just apply the same technique to the pork butt.

Apple juice, Dr. Pepper and Coke (never use the diet stuff with sodas) all make good braising sauces.

I personally think the combo of oak, cherry and hickory for smoke wood on pork is awesome. Some people like apple or peach. Or even just straight hickory, which I personally find too overpowering, but to each their own.

Here's a nice starter base for a rub - originally by Steve Raichlen.
Basic BBQ RUB

1/4 c sugar
1/4 c sweet paprika
3 T black pepper
4 T coarse salt
2 t garlic powder
2 t onion powder
2 t celery seeds
1 t cayenne
1/2 t oregano
1/2 t thyme


The type of sugar is up to you. If you use dark brown sugar, dry it by spreading it out on a sheet pan and sticking it in a 150 oven (you'll probably have to leave the door cracked open for this) for 30-45 minutes, stir once or twice.

You can take that base and wing it all kinds of directions, add more cayenne power and some chili powders for heat or things like ground cumin or even ground mace for spice, more garlic, powdered worschestere, even a dash of MSG if you're not afraid of it.