The defacto wood for brisket is oak and it’s what I prefer to smoke with. Brisket takes a long time to cook and the mild flavors of oak imbues a wonderful phenolic flavor to brisket without over-powering it. Hardwoods like hickory or pecan are too strong and drown out the more delicate flavors of the beef. I split around an eighth cord of seasoned oak the day before barbecuing, which is plenty of wood for a cook.
You’ll want to grab a drool napkin before you read Seth’s piece.