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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.
Sometimes I use a mop sauce on brisket when I am smoking it. This can keep the outside of the brisket moist and tender. It is important to keep the lid closed while smoking the brisket to reduce heat loss and maintain a constant temperature, so when I use a mop, I baste the brisket about every 45 minutes to 1 hour.