Brisket

[Phillys]

6 hours ago, BrightonCorgi said:

Have to be careful with oak.  Oak in TX and Oak in MA look and taste dramatically different.   Use Oak in MA and you'll be eating a campfire.  Apple, maple, and cherry are the big ones up here.

I like use lump charcoal mixed in with some soaked pecan shells for flavor.  It's easy to make it too smoky; hard to keep it restrained.

Lol, definitely agree on red oak! But multiple types of white oak work well. 

Maple and hickory also works well, I like it better on pork though. Balancing the smoke is really key, I usually like a lighter of smoke. A buddy of mine always over smokes, it overwhelms the meat.