Pulled pork is awesome and easy.
Keep a close watch on that grill temp. I like to cook butts at 225...never above 250.
I've had great luck with Bad Byron's Butt Rub, too. I coat it on as heavy as possible. The stuff seals in the juice nicely.
Once you've taken your butt off the grill, try wrapping it in aluminum foil and letting it rest for an hour. It's amazing how doing this redistributes the juice before pulling it.
Shiner Bock is amoung my favorites, too.
Well done by your wife.
Kamado Joe Big Joe, Char-Griller Akorn, Maverick ET-732, Splash-Proof Superfast Thermapen