I agree - brisket is a bad choice. Pork butt is a good choice but ribs are also good and have the additional benefit of shorter cooking time. I'm surprised no one has mentioned chicken. Lots of ways to cook it and results can be awesome, just be sure not to overcook it. Pieces of a single type (i.e., all thighs for example) are easiest to cook because the will all cook about the same rate. I also do a lot of salmon. The high fat content relative to other fish types makes it a good candidate for the grill and excellent results come easy. Cook with skin on (quick sear on the meat side followed by longer cook skin side down) and, oddly enough, a light coat of Montreal Steak seasoning before cooking actually makes an excellent, but super easy end result. Kabobs loaded up with various veggies and either chicken or beef pieces are crowd pleasers also. A quick dunk in Italian dressing before loading on the skewers adds flavor and keeps things from sticking to the grill.