Mesquite on brisket got me schooled by a Lockhart old timer

I ran a little backyard cook this past Sunday for my neighbor's retirement party, about 40 people. Threw mesquite chunks in with my oak like I always do, and one of the guests, this old guy from Lockhart, Texas, called it out right away. He said mesquite on brisket is like wearing cowboy boots to a wedding, it just dont fit. I laughed it off but tried his suggestion, straight post oak at 250 for 14 hours, no shortcuts. That bark came out darker and the smoke flavor was way smoother, not that sharp bite I was used to. Now I keep the mesquite for steaks and quick grilling only. Has anyone else had their whole wood game corrected by a random stranger at a cookout?

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