Totally agree with Dr. K. with his suggestion for placing the finished pork butt/shoulder in a cooler. When you take out something like a pork butt/shoulder, a beef brisket, a trip-tip roast or a boneless chuck roast "chucky" you can foil it and then wrap it in towels or just place it in the bottom of a cooler with towels or newspapers on top of it. It will stay hot for hours as it rests and the juices are redistributed throughout the meat. Actually, the one time I smoked a tri-tip I didn't foil it.
235° is the temp most recommended by Ray "Dr. BBQ" Lampe for everything. I typically smoke meats between 225-240°. The bark I got from the last time I smoked a brisket was too soft so I'm going to try leaving it unfoiled for a longer period of time. I cook a 6-8 lb. brisket for about 11 hours in the temp range I mentioned. I like oak wood pellets for brisket.
I've got a number of commercial dry rubs--most of them given to me as gifts. I've also got several Stubb's BBQ sauces and meat marinades. I don't like Famous Dave's stuff because of the additives and other junk I see listed among the ingredients.
However, it is SO easy to make your own. My wife and I are avid home cooks and we've amassed just about everything you need in a panty to make anything, but it's taken us years. I have two cookbook suggestions for you that will give you great, simple-to-make dry rubs and sauces: BBQ, mop, and finishing sauces:
"Barbecue! Bible Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes" by Steven Raichlen http://www.amazon.com/Barbecue-Sauces-Marinades-Bastes-Butters/dp/0761119795/ref=asap_bc?ie=UTF8,
"Weber's New Real Grilling: The ultimate cookbook for every backyard griller" by Jamie Purviance. http://www.amazon.com/Webers-New-Real-Grilling-ultimate/dp/0376027983/ref=sr_1_1?s=books&ie=UTF8&qid=1446405896&sr=1-1&keywords=weber+new+real+grilling
"Smoke & Spice" by Cheryl and Bill Jamison. http://www.amazon.com/Smoke-Spice-Cooking-Real-Barbecue/dp/155832836X/ref=sr_1_1?s=books&ie=UTF8&qid=1446406017&sr=1-1&keywords=smoke+and+spice+by+cheryl+and+bill+jamison
"Slow Fire: The Beginner's Guide to Barbecue" by Ray "Dr. BBQ" Lampe. http://www.amazon.com/Slow-Fire-Beginners-Guide-Barbecue/dp/1452103038/ref=sr_1_3?s=books&ie=UTF8&qid=1446406278&sr=1-3&keywords=ray+lampe
You can also find these books at Barnes & Noble and other places like that online or in the brick-and-mortar stores. There is nothing like producing outstanding Q with flavors from the dry rub and sauces that YOU made from scratch.