I agree on the beans, not a fan of the super sweet variety.
Regarding wood; I find mesquite to be a good balance between harsher woods like hickory and to a lesser extent oak and sweeter fruit woods. I mainly use apple when smoking pork.
Also, I think the mesquite works well with my brisket rub (this is a new iteration I'm playing with):
Brisket Rub #2
6 Tbsp Kosher salt
3 Tbsp Brown sugar
2 Tbsp Garlic powder
1 Tbsp paprika
4 Tsp Coarse ground black pepper
2 Tsp cayenne
1 Tsp onion powder
1/2 Tsp ground white pepper
1/2 Tsp ground mustard
1/2 Tsp lemon pepper
1/4 Tsp ground nutmeg
1/4 Tsp ginger