WSM 22 brisket wood chuncks?

[mph33]

I normally use hickory and Cherry for pretty much anything I smoke which is mainly by its ribs and brisket. This time around I was wanting to switch it up a little bit and use Post oak and mesquite. Do you think mesquite would be total overkill for WSM? I'm going to be using B&B oak lump charcoal. I was thinking maybe four pieces of Post oak one piece of mesquite and maybe one piece of cherry or Apple.

I'm going to be doing this at 250° the first five or six hours and then bump up the temperature. Possibly start off at 275

 

[jzadski]

I like straight up oak when I do beef. Doesn't matter what cooker I use. I have never used mesquite because of all I hear about it being so strong. I know I need to try for myself though. If you do use it can't wait to hear your thoughts.

 

[rovster]

I add a little mesquite for brisket at times but go easy.

 

[DBBQ]

I cooked a brisket on the 18WSM last weekend, and it was the first one I (and other tasters) thought was way over smoked. Used post oak and pecan. (4 chunks) And the first time I used B and B charcoal in the WSM.

 

[mph33]

I'm starting that brisket cook tonight. kind of wish washi about using oak and mesquite mixed with B&B oak lump. I watched a video yesterday of Henry Soo using sticks in his WSM of Post oak and he said it turned out awesome. I imagine lump will have a much stronger smoke profile thean cured Post oak sticks.My next cook I definitely want to get some sticks to burn just like an offset. For now I need to make a tough decision here in the next 4-5 hours. I'm going to start my cook around 12 tonight. The brisket has been injected since 10 last night