I smoke a mean brisket (and ribs, and chicken and turkey and hopefully a deer hind quarter soon) with mesquite. But I do wrap it in foil after about halfway through the process. Mesquite has a good flavor. Oak tends to produce too much black residue for my liking. Hickory might be a good choice, but I can't seem to find any without having to pay out the ass at the grocery store for the little bags. Mesquite is readily available. I just look for a new housing edition and take the chain saw with me.

Fred