There is no such thing as over-smoking.
There IS such a thing as not burning a clean fire and covering your food in creosote.
I burn wood 24-7. I cook briskets 15 hrs over Hickory. Not oversmoked.
Pecan is similiar in flavor but an even sweeter smell. :)
Pitmaster @ Lockharts BBQ
I cook the best brisket north of Dallas. Get over it.
Northern midwest director for OBR