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apple and/or hickory wood for beef brisket?
I prefer pecan and/or cherry but they are very hard to find in my area. I have an electric smoker of medium quality and am a master at all things pork, fowl, sausage and game, but beef briskets are difficult and time consuming (and expensive) and I would hate to ruin one by making the wrong choice in wood. I would appreciate your input, preferably if you have smoked a brisket with apple or hickory before, thanks.
Hickory would be a fine choice. Apple is for less flavored poultry or fish.