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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.
Place the brisket (in roasting pan) in the pre-heated smoker and close the smoker lid. Smoke the brisket for 1 hour for every pound of meat or smoke overnight. As the smoke is penetrating the brisket meat during the smoking phase, it will build up a pink smoke ring around the outer edges of the brisket.tep 2 - Tenderize the meat: You can soak the brisket in a marinade or use a mix of spices to rub into the brisket to help tenderize the meat. With either method, it is recommended to let the brisket sit in a marinade or rub overnight, in the refrigerator, to tenderize.