Originally Posted by landarc
I would use apple, peach or a little of both. I would use a WSM, and I would keep it simple. How do you normally do butts, I wouldn't do it a whole lot different. Do what is familiar.
I currently cook at 275F to 300F, I wrap in butcher paper once bark color and texture is where I want it. I never sweat temps of meat, I do use a probe for testing. Nothing special at all.
I highly recommend using Oak if you can find it. Hickory, Pecan, or Mesquite if not. Fruit woods are too mild for brisky and they can taste like a roast if you don't get enough smoke on them.