As a man of limited funds I find that a cheap electric knife is fine. I also keep a sharp butcher knife as a backup. With the hundreds of dollars you will save go buy lots of beer to enjoy your brisket with.
I'm not satisfied with my butt either but that's a whole nother story.
In my opinion I think yours (pork butt) wasn't cooked long enough. I have found that the length of cook time is just as important as internal temp. I cooked a 10 lb butt Friday night. I put it on at 8pm, 210 degrees and the next morning internal temp was 156 degrees. I bumped the temp up to 235 untill internal temp reached 180 degrees and at 3pm I wraped it In Foil and cooked it untill 5 pm. At 3pm I put boiling water in a cooler to warm it up. I put the butt in the warm cooler at5 pm and we pulled it at 7pm making for a 23 hour low temp cook.
I use a BBQGURU heat controller which makes controlling the temp a snap. Also I used a large amount of Dizzypig Dizzy Dust for the rub. It turned out great.