I am not having much luck smoking brisket. It is usually tough and greasy tasting. I also don't have room for a huge brisket. Does it make any sense to practice on a boneless rump roast? I can find them any size I want and usually under $2 a pound. How does cooking a roast compare to a brisket? Will it taste the same as brisket? I'm just a newbie trying to learn the process, but I can't go broke trying to learn! Also, what kind of wood do the restaurants use? I have tried mesquite and hickory, neither of which come out very well. They seem too strong, even if I use them sparingly. Please help the Newbie!!