murbert hickory is fine too. Snake method on a weber kettle 22.5" with a chunk of wood every few inches...then an oven finish since 225 degrees over 5 hours on a weber is unattainable no matter how many bbq guru vids I watch. as I get older I come to praise the beautiful simplicity of Texas-style rub: salt and pepper. And Tony Cachere's. Completely off topic and very hungry now.
