Please help me ID this split for smoking brisket

I am away from home looking to smoke the most beautiful prime brisket I have ever seen on a wsm. I found this on the woodpile. It is well seasoned. Ideas on species? let me know if I should take more photos.

 

The medullary rays on the end grain are typical of oak. It looks like red oak to me.

 

Another for red oak. It way not be at the top of the list but dry white oak is really good with beef.

 

I agree but was wanting validation. end grain shot:

 

X3 on red oak. Pretty sure buzz-saw has used red oak for smoking. Maybe he can chime in.

 

Some guys on bbq shows Ive watched have swore by oak not sure if theyre talking red or white though. I dont think Ive used it before

 

I have used red and white , not sure I could honestly tell between the two taste- wise.
It is common and I have a decent amount I have made into small splits and bagged up for the cooker.
Will also burn some to get cooker up to temp. and ready before adding a more flavorful type of wood.

 

Lots of red oak used in these parts for smoking, including commercial bbq. Some like it green.

 

I have used red oak to smoke a few briskets now and I've never had a complaint

 

As a side note everything I smoke with is bark less and dry.

 

Thanks for the assistance fellas. The smoke went great. Perfect flavor off the red oak.

 

Looks outstanding!!

I prefer using oak on all beef.

 

Looks like tasty stuff!

 

You hang on a couple minutes we will all be there
Looks great

 

Looks fantastic for sure!

 

Is that Brisket?

 

Agreed