Boneless Rump Roast (new guy question)

brisket has a taste all it's own. nothing wrong w/ doing a rump, as long as ya go low & slow it'll be fine. a trick to using "skeet" or hickory is to use a separate burn barrel & add coals as needed to your food fire. apple,cherry,etc. any fruit tree is milder & not as hot as skeet or hickory.pecan works well too if you can get it. good luck on your rump & let us know how it worked out.

Yellowtin:

First of all, welcome to SMF.

Any type of meat can be smoked, it is just that the fattier and tougher cuts benefit the most from the low and slow method used in a smoker.
As far as wood goes there are tons of choices. Mesquite and hickory are two of the stronger wood. Fruit wood tend to be milder, each with it's own unique flavor. If the taste is too stronge for your liking perhaps switch to a fruit wood like apple or use a mix of hickory and apple. As Gyspy said, pecan is also a good choice, less bacon tasting then hickory but still providing a nice smoky flavor.

There is some info here on SMF on differnt wood types http://www.smoking-meat.com/barbecue-woods.html

and many lists on the net of the virtues of each wood.