Yes, I'm living in Australia, Western Australia.
It's hard to find some good Barbeque here in the shops. You go to one and they charge you like a wounded bull in prices and only 1 or 2 dishes may be good while the others are sub standard. Mos have been folks that have traveled to the states on a holiday and figurehead they understand the technique. Hell I was raised on smoking from my dad in Colorado.
The other hardwood we have here is Jarrah and marri neither are good for smoking as they contain a gum element and that gives off a strong smoke smell, which does not taste good on food.
However, I know we have fruit trees, just can't get the wood for smoking, so I stick with Hickory for most of my cooking.
For brisket I marinade it overnight which is important after I scored it. Since my temps are in the 175-250 range I do a slow cook in foil for half the time and on the grill fo remainder of time cooking it with fat on top to allow the fat to soak through and down the meat.