I bet it was worth the punishment! 
At a brewery I frequent, the brewer smokes hundreds (thousands?) of chicken wings each week. When you order them, they are heated and sauced. They sell out every week, they’re that delicious.
Our African Grey, Rocco, loves them. I’ve taken pictures of him eating a wing and the brewery has used his picture as an endorsement. They always wrap one wing to go for him.
Duck and Prime Rib. Both of these work well around 225°F and don’t get ruined by getting too hot for a little while. Give the ducks plenty of time to let the fat run out and then finish the skin side over hot coals. Reduce the heat if you can for the rib roast to pick up more of the smoke flavor. Use fruit wood like apple or orange for the duck. Heavier wood flavors like hickory or even mesquite will be good for the beef.
Hehehe, it was totally worth the punishment - I only got yelled at. I’m pretty sure it was the fact it took me more than an hour of sawing with a serrated knife to get the hunk off that kept me from repeating it. That was not a quick way to get a snack. 
Thank you, CairoCarol. 
I guess it’s a ‘smoker box’. I read the box sideways, over my shoulder, before I went inside and posted.
A ‘flat’? Like a tri-tip or chuck roast?
Yeah, that’s a bit problematic. I’m from L.A. so I don’t go out of my way to meet people; and the wife is a private person.
A whole beef brisket consists of a “flat” cut which is, well, flat, and a “point” cut which is thicker on one end. A lot of smokers, especially beginners to brisket, just get the flat cut because it’s smaller and more manageable, and is easier to cook uniformly, being all the same thickness. If you don’t want a lot of leftovers and want to try brisket, a flat is probably best for your needs.
And to @solost’s fine explanation, the full packer or double has both pieces.
It might not be a given to the OP the difference between say, a pork shoulder and a pork loin or a pork roast.
Pork shoulder (also called pork butt for reasons I forget) needs to be cooked ‘low and slow’ to an internal temp of 200 degrees or more, so that the internal collagen is rendered down. That gives you the falling-apart quality that lets you shred or “pull” the pork. Otherwise it would be tough to the point of inedibility.
A pork roast or pork loin can be cooked to an internal temp of 145. Any higher and it can get dried-out and unappetizing. I thought I didn’t like grilled or BBQed pork loin until I found out I can stop at 145. Big difference in juiciness and flavor!
Same thing with brisket vs. a steak or beef tenderloin. Brisket you want to go low and slow to 200-205 internal temp, or else it will be tough as nails. But of course you wouldn’t want to do that to a good steak or tenderloin, you go 120-125 tops.
I go through phases where I do a lot of curing, smoking or both. Pastrami, a cured and smoked brisket is my go to for when I have the time to do it right. Many Costcos have prime packer briskets at a very good price. In the times where Costco has been out and I’ve gone to a local butcher or specialty meat market, it’s always been much more expensive for choice-grade briskets.
I’m pretty sure it’s shoulder, with the flat bone. It’s what I always get, and I always cook it low-and-slow. I’d like to get butt, but the local supermarket never seems to have it.
Pork shoulder and pork butt (also called Boston Butt) are the same thing. Not to be confused with the actual “butt” of the pig that ham comes from. Then there’s something called “picnic shoulder”. I know, it’s a bit confusing. Here’s a good breakdown:
They’re not the same thing. The butt comes from the pig’s upper shoulder, and the ‘shoulder’ shoulder comes from the narrower end.
Pork shoulder and pork butt (or Boston Butt) are the same thing. The narrower part is called “picnic shoulder”, actually the pig’s upper foreleg.
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ETA: OK, mea culpa, apparently they are different. But in actual practice when going to the butcher I’ve used 'shoulder" and “butt” interchangeably and always gotten “Boston Butt”.
Must be a regional thing. Out here, ‘pork shoulder’ and the lesser-used ‘picnic shoulder’ are labeled that way. If it’s the butt, it’s called ‘pork butt’. (Nobody calls it ‘Boston butt’ out here.)
The difference between pork shoulder vs pork butt is that pork butt comes from the pig’s upper shoulder and has a higher-fat content, whereas the pork shoulder is from the front shoulder, lower down the leg, and has more muscle.
Yeah, as I amended in my edit to my last post, looks like you are correct, though I’ve always heard “pork shoulder” and “pork butt” used interchangeably.
Apologies for porksplaining to you.
No worries. But since I already found this as you were replying…
Pork Butt vs. Pork Shoulder: What’s the Difference? | Cooking School | Food Network
Pork butt is a cut of meat that comes from the thicker section of a pig’s shoulder and includes parts of the neck, shoulder blade and upper leg…
Pork shoulder, which can also be labeled as picnic shoulder, comes from the thinner, triangle-shaped end of the pig’s shoulder, just above the front leg.
You have the same grill I do, so this will be easier. Everybody will have ideas for meats. Follow your bliss. I am going to suggest you start with Pig Shots and chicken, then work up from there.
Foil pack of soaked applewood chips on the hot side, pig on the cold. When you pull the shots, put on the chicken. That way you have something to nosh on while the bird smokes. (Personally, I like a light smoke on poultry, so 20 minutes or so, then move it onto the hot side to finish cooking.)
Those look good, but I don’t know if my wife will eat them because of the jalapeños (which I love!).
As for pork, I put it in the oven at 230°F for six to eight hours for about a five-pound chunka deadpig. Never dry, always nicely shreddable. I hope a five-gallon propane tank will last that long.
To me, pork shoulder is the butt plus the picnic. Around here, butt will sometimes get sold simply as shoulder. Picnic will always be picnic. I don’t think I’ve seen that cut here as only shoulder. Butchery terms get regional pretty easily.
Butt is also far more easy to find than picnic here. It’s a basic expected pork cut.
You can find milder peppers at the store, especially where you are. Anaheims will work if you can find smaller ones. Ditto poblanos. If you can’t find milder ones, then just devein/deseed the jalapenos completely. That will get rid of 75% of the heat.