<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR> Pork butt on an overnighter. Gives you lot's of chances to play with fire, but pretty forgiving. <HR></BLOCKQUOTE>I second this. I'm also new to smoking, and last week I cooked babyback ribs following the BRITU method. They came out great! This weekend I'm doing an Eastern NC-style pulled pork. (It's been on the WSM overnight, 13.5 hours so far, and it's up to 188*F.)
It's more effort than ribs, but it's good to try out the Minion method, and I'm learning quite a lot about using the vents to control temperature. I didn't get a whole lot of sleep last night, but next time I'll be more confident about leaving the smoker alone for a longer period of time.
-Richard