Wifey wants pulled pork

As far as pre-made goes, Whole foods has a Caribbean rub (365 brand) that I like a lot on poultry and pork.  Also, in a pinch I've used the McCormick's pork and applewood rubs and find them to work pretty well. 

Smoke to temp and not time, and give yourself a few extra hours to finish.  You can always keep it warm, but if you hit a big stall and end up running late, there's not a whole lot that you can do about it. 
 

This should keep you busy for awhile:

http://www.smokingmeatforums.com/search.php?search=pulled+pork

Like Jesse said temp not time! Do you know about the "stall"? That's one of the hardest things for someone new to smoking large cuts of meat to get used to.

I've had butts from Wal Mart, probably the same, usually Smithfield down here, they are fine. They're about $1.89-$1.99/lb but Kroger has picnic's on sale this week for $0.79/lb so I picked up 2 - 9lb'ers today!

Welcome to the SMF Family...Pulled pork is one of the easiest meats to smoke. If you can get you smoker to a steady 225-250*F you will have it licked. The night before shmear the Butt with Yellow Mustard and your favorite Rub, I will add a basic one you can try, don't worry about the mustard flavor after the cook it is barely perceptable but it make the rub stick well. Wrap it up and rest over night in the fridge. Fire up your smoker getting it heated and rolling some TBS, Thin Blue Smoke. Place in the meat and figure on 2 hours per pound plus a 1-2 hours of Pad/rest time. You have a choice to make. You can smoke to 165* and wrap in foil with some apple juice or other favorite liquid then place it back in the smoker or oven to finish cooking...OR...You can smoke it the whole time no foiling to the finished temp. Foiling usually knocks off some cook time but you sacrafice that crunchy Bark that forms on the exterior smoking the whole time. You are looking to take the meat to an internal temp of 205*F before you try to pull it. You must either let it Rest on the counter, tented in foil, 30 minutes before pulling or you can wrap in foil and some old towels and stuff the pork in a cooler to rest and hold temp for up to 5 hours or so while you get everything else ready to go. After pulling add a finishing sauce to keep the meat moist and add some flavor and serve with your sides and BBQ Sauce. I'm partial to Coleslaw or Greens and Mac 'n Cheese with a KC Style sauce...

This Rub is a good start if you have never made one. Adding more Blk Pepper and/or Cayenne will turn up the heat. Anything else just ask...JJ

Mild Bubba Q Rub

1/2C Sugar in the Raw (Turbinado)

2T Sweet Paprika (Hungarian)

1T Kosher Salt

1T Chili Powder (contains some Cumin and Oregano) Ancho Chile is same without cumin, oregano etc.

1T Granulated Garlic

1T Granulated Onion

1tsp Black Pepper, more if you like

1/2tsp Grnd Allspice

Cayenne or Chipotle Pwd to taste, start with 1/2tsp and go from there.

I read you plan to use SoFlaQers finishing sauce but thought I'd throw my Hat in the Ring!

 JJ's Finishing Sauce

2C Apple Cider Vinegar

2T Worcestershire Sauce or more to taste

1/4C Brown Sugar

1T Smoked Paprika

2 tsp Granulated Garlic

2 tsp Granulated Onion

2 tsp Fine Grind Black Pepper

1 tsp Celery Salt

1 tsp Cayenne Pepper or Chipotle powder. Add more if you like Heat.

1/2 tsp Grnd Allspice

Combine all and whisk well. Let rest, at room temp, 30 minutes for the flavors to meld together.

I just smoked some butts from Sam's Club this weekend. IBP Brand...cryovac sealed 2 to a pack. They turned out great. If you have a Menards near you, they sell Famous Dave's Rib Rub in shaker bottles...a couple of those would work for you.
 

Jeffs rib rub is good as well!

I try to keep mine at 235-250