Smoking brisket with oak pellets changed my whole setup, roasted pecan still wins for pork

I spent 3 years swearing by mesquite for everything, saw a guy in Austin run a full packer through his pellet tube with straight oak and the bark came out like glass. Tried it on my last 2 cooks and the flavor is smoother but I still swap back to pecan for shoulders, the sweetness just cuts through the fat better. Has anyone else found that mixing wood types per meat beats sticking to one pellet brand for every run?

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