Remember that here in Tennessee, "BBQ" is synonomous with "hickory-smoked BBQ"!
Seriously, though...As much as folks rave about pecan, I once smoked a brisket with pecan instead of hickory and it just wasn't as good. I'd suggest trying a mix of hickory, oak, and apple/cherry, but that's me.
I noticed you're planning on cooking at 275 degrees. Are you gonna wrap in foil after the meat reaches 160?
Even though I rarely wrap pork butts until I pull them off the pit to rest, nowadays I either put briskets in a pan or wrap in foil after it reaches 160 in the thickest part of the flat. This is my "juicyness insurance", as ever so often I'll have one that's a little dry in the flat when I cook 'em the same way I cook buttes, which is with a target temp a little lower, around 235.
Good luck!
Dave
UDS, wsm, wots, char-griller