I have used it a couple of time w/ Brisket, and I don't think I would do it any other way now. I typically use fruit wood w/a small amount of hickory with my chicken and pork, but it will be pecan w/ beef from now on.
It's kind of tough to get pecan in Iowa but a friend brought me some from his sons house in Tulsa. I used it on Ribs and on Brisket. Now I am out and it's going to be a while before I get more. So I guess it's back to apple and cherry until I can get more.
I use Pecan almost exclusively down here in FLA. We have a good supply of all over the place. You wont regret using it. It's good to use on Pork, Chicken and fish. Never used it on beef. If you can't find it in your area you might want to check the local Wal Mart to see if they might carry it in bags the way they do mesquite wood chips.
excellent choice!...I had a friend cut one down that was overhanging his house...gave me most all those huge sections that his other friends could not carry off....I cooked over that wood for several years...smells WONDERFUL!...great for cooking....if you have access to it....get all you can!
I use Pecan, Oak, and Pear or apple If I can find it. Most all my smokes with beef and pork are Pecan. It has a sweet mild hickory flavor. Once I wrap I switch to oak for the heat and its easier to come by. This way I preserve my stock of Pecan and fruit woods. Just my 2.