Vision, I think you need to look more closely at which woods you use for specific foods. Fruit woods go well with most anything you toss over them, but for stronger flavored meats such as beef, lamb, venison and many other game meats, you need stronger smoke to better match the food. Beef with cherry smoke fits well because cherry is one of the heavier fruit smokes, while apple, peach, pear (among others) may not do much for beef other than add that subtle sweetness to the back-ground, as they are a much lighter and milder smoke than cherry.
Also, if you have a particular fruit wood that you really like, but want to pair it up for a stronger flavored meat such as brisket or other cuts of beef, you can blend in some hickory to add a bit of sharpness, or mesquite to give it a heavier flavor, and this can give the sweeter/lighter profile of the fruit wood just enough push to bring it all home. It's all about matching the wood to the meat, cheese, nuts, fish or veggies, etc, and playing a trick or two when you don't have a good match-up and you are looking for that elusive flavor profile. And, don't forget the possibilities that nut-woods such as pecan can offer to the fruit-woods as a blend.
You mentioned possibly smoking at lower temps for better smoke flavoring...I've done that myself, quite often, with loin back ribs (and many other cuts too numerous to mention) and a start-up temp in the 200* range and apple/pecan or apple/pecan/cherry smoke...it works wonders more often than not. Bump it up about 35* after an hour and smoke away.
You said 7 hours smoke for a brisket before foiling? Center cut (trimmed flat) I presume...a packer, unless very small, will run into the 2 hr/lb mark...at least mine do, and I've never been short on smoke with briskets.
For what I would normally smoke at 225*, such as a butt or packer brisket, a lower temp start-up, when possible (I use propane fired smokers alot, and they work great for this purpose) can add to the smoke reaction time, but I try to use this method only with intact whole muscle meats so I don't have to sweat over the time/temp guidelines so much. I may start with a cold smokers, fire up on high with the chamber door open to get the smoke wood started, then, close the door and back off the heat to bring it up to around 200* or less. Give it 30-45 minutes and bump to 250* for a couple hours, and then settle it in at 225*.
With a charcoal fired rig, I may have it firing at 185-200*, drop in the meat and give it half an hour or more before bumping the intakes open a few cracks.