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I had a friend bring me some maple wood from New England (yes I have a yankee friend but he likes to shoot). Made for a very nice, slightly sweet flavor on my brisket. Marinated in beer. Other than that, I use hickory, pecan, apple, or mesquite wood.

For those in the DFW area, there is a wood yard (for lack of a better term) that sells all of the above woods and then some at Belt line and Rock Island in Irving. The sell in chunks or quarters in bags of different sizes or by the truck load