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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.
Re: What does FTC mean when smoking brisket. you sound like you have the patiences to do a brisket if you are able to smoke a pork shoulder for 18 hours. I recommend taking a fork and stabbing thru the fat cap into the meat. then as the brisket smokes the fat will melt and help flavor and moisten the brisket. I recommend smoke for at least 5 hours.