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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.
Right now we are looking for a fresh brisket because we are going to make smoke brisket. Buy a packer brisket (see picture below) thats about 8 to 10 pounds. A bigger brisket will also work, but it will take longer to smoke. Look for a brisket that has a fat cap about 1/4 to 1/3 across the top.