Welcome from TN, Phil! I got my #2 in Jul and have to agree with the others that a bone-in Boston Butt is a great place to start. I did not use a water pan when I smoked mine. I think there's enough fat in the meat to not require it. Others may disagree. I doubt it will hurt if you use one as you want high moisture anyway.
Good call reading the Lazy Q guide. Lots of great tips in there. My 2 cents before your first smoke...
1. take the time to cover the top of the wood box and the bottom of the SI with foil
2. get some heavy duty gloves to handle the meat (transfer from SI to cooler for rest; post-rest tear apart; etc). I got the pair I have from Academy Sports. You can search their site for "Outdoor GourmetĀ® Adults' Insulated Heat-Resistant Gloves 2-Pack". You certainly don't have to buy from them or even get these gloves, but they're pretty good for handling hot food, racks, smoke boxes, etc.
3. leave the door open while the meat rests so it'll cool more quickly. The sooner you can get the smoke box out, the sooner you can start the cleanup. The longer you wait, the more the juices and fats set up and more "elbow grease" will be needed to clean up.
Anyway...just thoughts from another newbie. Again, welcome to the family and I look forward to seeing pictures of your successes!! Enjoy the Lazy Q life