An option I haven't seen mentioned yet(apologies if I missed it) is a Pit Barrel Cooker.(https://pitbarrelcooker.com/
) I have several other grills and smokers, including an 18" Weber Smokey Mountain, 3 different weber kettle grills and a weber gas grill, and each is great for certain things. While the WSM is pretty set and forget for a charcoal grill, the Pit Barrel is even more so. They have very specific instructions for how to load/light it, after that you let it run for anywhere from 8-12 hours without adding any fuel or touching a vent. It does run a tad hotter than some, around 275 from what I've observed, but if you'd like to try charcoal and don't want constant fussing, this is a great option. I've never found that the extra heat has dried out anything I've cooked on it, it turns out juicy delicous food every time.
I decide what grill/smoker to use based more on what I'm doing that day than anything else, if I want to sit around and have a few beers or do yardwork and fuss with it, it's the kettle, even for 12 lb pork butts. If I want to get it set up and walk away, it's the pit barrel most of the time. For some reason it's an amazing rib cooker as well, I've never been able to get ribs as consistent on any other rig. The website has some great videos and recipes, so if you'd like to consider it spend some time over there poking around, it'll give you a great idea of what you're in for.
If you want to dabble first before diving in and not spend as much coin, I'd start with a basic weber kettle, it's incredibly versatile for grilling and smoking, but certainly requires a lot more attention. For me, this is half the fun, but I certainly understand that others don't want to sit around all day and play with the grill.
BTW, one thing I've found helps a lot for pork butt tenderness is to wrap in a double layer of foil after smoking, then wrap in towels and set in a cooler for an hour or two. Pork falls apart after that. Works great for pulled chuck roast too. Granted it takes more time, but it can also be a great buffer when you have guests over and are worried about timing. Get it done 2 or more hours early, put it in the cooler and pull it when you're ready to serve.
And yes, I definitely have too many grills, I didn't even list the smokey joes for travel.