I understand you want some pointers or quick tips, we need to know where you stand now.. Have you Q'd before, some, none, chicken only, some fatties?
Where you at brethren,?
I love apple wood as a secondary but my go to is hickory.
Give yourself an extra hour or 2 for unexpected bumps in the road, you can keep it hot in a cooler before you can serve undercooked meat.
My rub has been garlic salt, layer of* fresh cracked pepper, then my special mojo, add your mojo, KISS
This is your craft, your hobby, your fun, if* the meat is done you can't lose brether