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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 is done, remove from the smoker and let stand for about 10 to 15 minutes. Then carve. There is something of an art to carving up the brisket. This is because with a full brisket the grain runs in different directions between the point and the flat.