I suggest a chuck roast - it has enough fat and connective tissue to be forgiving if your temps are off, or you cook for to long. A good basic method: rub it with Worcestershire sauce, then rub it with salt, pepper, paprika, and some garlic powder. You can apply the rub the night before if you want, but try to give it at least a few hours.
Get your smoker running at 250°, put the roast on and let it ride till the internal temp hits 165°. Then wrap it in some foil with a cup of low sodium beef broth (or beer), and let it go until the internal temp hits 190° (for slicing) or 200° (for pulling). Once you hit your target internal temp pull it out of the smoker, drain the juices into a pan (save for drizzling), wrap the roast in foil and an old towel. Place it in a small dry cooler to rest for at least 1 hr. to rest.
Slice or pull the meat and drizzle with the de-fatted drippings. Enjoy! (and don't forget pictures!)