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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.
Now just throw your meat onto the smoker for eight hours (no big deal), and youâll have a tender smoked brisket covered in a spicy rub thatâs begging to be sliced over white bread and doused in barbecue sauce. The world is flat. If you didnât know the different parts of the brisket, itâs OK.