It really all depends on your taste. I've not yet tried the mesquite pellets (they don't seem to be available anywhere locally), but I've used it a lot on my WSM in the past. It certainly adds a very punchy smoke flavor; a bit more bite than hickory in my opinion. But, in many places here in Texas, mesquite is synonymous with BBQ. For your first cook with it, I might recommend mixing it with one of the other woods to mellow it out a bit and see how you like it. It would stink to do a whole brisket only to determine that it ain't yo thang.
Don't forget that if you wrap your brisket, all the time cooking during the wrap it will not be taking on much smoke. Next to none if you use foil. At that point, the SF is just putting off BTU's and the wood type is largely irrelevant. Smoke flavor is such a personal thing that you can really only try for yourself and see what you think.
I have some Cherry pellets on order from Weber. Hoping the have a good amount of flavor in pellet form. Used to use it a bunch on the WSM.
I agree, oak is special on beef.
B&B, Kingsford, Pit Boss all work great in the Webers. Bear Mountain makes the auger groan and squeak
Not at all. I use a combination of 75% Mesquite to 25% Hickory on my full packer briskets all the time, as a 16-20# chunk cam easily handle the stronger smoke flavor.
