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The easiest thing in the world to smoke is pork butt.
By a bone-in pork butt and remember LOW AND SLOW!
Low temps for a long time. The bigger the piece of meat, the longer it will take.
A 10-pound pork butt will likely take 12-14 hours.
Brisket is harder because cook too little and it's shoe leather, cook too long and it's mush.
I have a difficult time with chicken. The meat tastes good and all, but the skin is terribly rubbery. May be just me. And I've certainly not practiced with chicken.
Phil will tell you, and I agree, that the pork is the way to go. It's a very forgiving meat.
Be careful what kind of wood you use. Hickory and Mesquite are both VERY strong woods. It's easy to over-smoke something with either of those.
Fruit tree wood is mild and very nice, as is maple and pecan.
I like a mix of primarily apple or cherry with a little hickory.
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