Ok, I'm on the hunt for some "wood". my preference is pecan but willing to mix with red oak for the tournament on the 30th. Got approval from the wife and I'm going to be there. Hopefully the family tags along. Brisket depends on having good "wood". I have had no less than everyone ask me what I season my meat with and it's nothing more than salt. The seasoning come from the wood. I'm trying to smoke a brisket but one batch takes a hip high amount of good wood. If I can get good wood... I will smoke a brisket. Keep an eye out for boneless pork butt also known as pork picknick or Boston butt at a god price >$1.00 per pound and I'm a magician with sausage.. look forward to meeting everyone!