As stated above, a million ways.
Choice of wood is yours. Fruitwoods are good, light smoke flavor. Hardwoods are a little heavier.
Trim the fat cap off. The fat on the outside does nothing for the juiciness inside. Trimming it off will give tou more surface area for bark formation and leave less mess in the smoker.
Put rub on just before putting on the smoker. It does no good to put rubs on a hour or two before because none of the spices in a rub except salt soak into the meat. I use saltless rubs, salt it an hour before, then rub just before putting it on. You can use binders for the rub such as mustard if you wish, but with salting prior, Ive never had to.
Cook at whatever temp you want to from 225 to 275. The only effect it has on the meat is overall cook time and time spent in stall. The key is to pull at 203-205 internal.
Dont use a water pan inside the smoker. It resists bark formation and makes the stall last longer.
Do not wrap in tinfoil, ever. You trap heat an moisture inside and steam the meat destroying all that wonderful bark you spent so much time developing. Use butcher paper. It allows the meat to breathe and preserves the bark.
Its actually pretty hard to jack up. You really have to try lol.
Keep smoker temp steady and an eye on the internal temp and you should be fine.