I usually only smoke salmon but have done a few other cuts of meat, although I've never brined anything but salmon. In my experience Mesquite can overpower meat. I totally agree on no briquettes, don't want your tamales tasting like charcoal starter! Also I tend to use milder ingredients and let the meat flavor come through (like using Alder with Apple finish for salmon).
I'd be interested in your recipe for the tamales.