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The flavor with the apple was quite mild (i find mesquite a bit harsh), but it was just a little on he tough side. The meat was 200deg when i removed it from the smoker. I did two racks of ribs on the upper racks,and I smoked the brisket fat side up.
Then, tightly wrap the brisket in a couple of layers of aluminum foil, crimping the edges to make a tight seal. Return the brisket to the smoker or grill and continue cooking until the brisket is very tenderâthe internal temperature should be 190 to 195 degrees F, about 3 hours longer.