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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.
When the job is done right, beef brisket barbecue can stand up to any serving of smoked pork. Every piece of a good brisket, from the leaner flat to the fatty deckel to the smoky, tender, melt-in-your-mouth burnt end, is a distinct joy in texture and taste. It's a sad truth that many who embark upon the path to bovine bounty never reach success.