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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.
Always check temperature of the smoked brisket in the FLAT, not the point. The point will usually become tender before the flat, its thinner! Dont be fooled by checking the wrong end! Every hour or so I like to spray the brisket with apple juice, apple juice and wine or my favorite marinate.