I am doing my first Brisket as we speak and it's clearer than ever that dropping something in the egg would have been easy to do for a long cook.[p]My question is, what type of wood would you use if you were doing Pork Butts and Brisket? I think of Hickory with Pork, and am doing Mesquite with my Brisket right now. [p]Obviously people have done this quite often... what works for you? Also, do you position the butts over the brisket or vice-versa? Don't know what would be better, brisket with pork flavored drippings, or Pork with brisket flavored drippings.[p]Thanks guys and gals!