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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 brisket reaches an internal temperature of 200 degrees, remove it from the smoker and immediately wrap it it a couple of clean towels. Leave the brisket wrapped up for at least an hour, preferably 2 hours. This allows the juices to soak back into the meat. This is referred to as resting the brisket.