You have to look at all the variables. Myron is noted for his use of green wood, as are a few places in the South and Texas, that advocate using green wood. But, they are all using larger cookers, with much hotter fires. Green wood is always risky for bad smoke in a normal smaller cooker. I have found that smoke is far more intense in a small cooker, and need to be managed a lot closer than a large cooker drafting through a larger cook chamber.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."