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Both the Shoulder and Butt are the same . IMHO , I'd go with a bone-in Butt at about 10lbs. No trimming and keep your lid shut as much as possible .
If you have nothing else with it , put it in 1 hr. and then place the probe therm. in the thickest part of the meat , close the door again and 'leave ' it shut . You'll see no-one will get it . it will be sleeping and soaking up all your 'love'
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Bark will be great , moisture will be good and with a finishing sauce (JJ or Soflaquer ) you're set for the crowd. BBQ Sauce is a 'condiment' , leave it on the table
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Again , this is MHO , so find a good method and use that , different Smokers , different plans