Pork butt for pulled pork is a great first smoke. It's a long smoke that gets the smoker seasoned up good, it's inexpensive, and it's pretty hard to mess up. Look for a bone-in butt that's 8 or more pounds. It does require some time (you will usually start late the night before), and patience.
Patience is required to:
- not open the door
- not panic when the meat hits the "stall"
- allow the meat to get all the way to 195
- and giving it an hour or two to rest
Putting the meat in...and doing nothing is probably the hardest part for first-timers.
Just make sure you start the smoke early enough. The most common thing I hear is "we had to pull the meat out early because we were hungry". A wired meat thermometer dropped down the hole is a must if you don't already have one.