What kind of smoker do you guys have? I use a UDS (Ugly Drum Smoker, aka White Trash Smoker, etc.), I have tried others (more expensive) but my homemade UDS is the best. Definitely keep the top vents open and use the bottom vents for heat control.
If you have a number of people to serve, or if you need to transport the finished product, or if you are still getting a hand on your smoker...then Pork Butt (aka boston butt, aka pork shoulder) is a great choice, you finish it by pulling it...pulled pork. Wonderful when done right, forgiving if temp gets too high, can feed a bunch. Only downside is they butts can take from 8 to 15 hours in my experience to smoke...but smoking is more of a adventure/way of life then a timed event. I just try and pick "small butts" (funny story there) and give myself plenty of time to smoke with the added bonus of good bark to meat ratio. If the butts finish early, you can always put them in foil then in a blanket and then inside a cooler to keep em warm (keep them above 145 F, and you will be food safe) until you are ready to pull the meat. Pull the meat, don't slice, it keeps the juices in the muscle fibers, and your butt will be more moist when you eat it.
...I could talk meat smoking for hours... :blah: