I smoked beef brisket and was good but not how I would have liked. I saw a thread about smoking a Chuck Roast and would like to know how to accomplish a tender juicy Chuck Roast that will make em say "wow". I thought that mesquite was a good choice, let me know what you think. And how long to cook per pound. Finishing temp? 180 Degrees? Thanks for your advice, Steve P.S. I am all smoked up!