It's been a while since I've done brisket, and I have a lot of time on my hands this weekend. I have a smallish (4.5 lb) brisket rubbed and ready to cook. I'm either going to start it late tonight or early tomorrow morning.[p]In the past I've done them with oak, and they've turned out fine. I think Nature Boy has used pecan (a wood I'm really growing fond of), and apparently in Texas they swear by mesquite. I'm thinking of a mixture of oak and pecan. Would that make it too smokey, or produce a strange smoke taste because of the combination?