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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.
Brisket (5th cook) and most difficult. Brisket is a cut of meat from the breast or lower chest. The brisket is one of the eight beef primal cuts (sounds fancy). The brisket muscles include the superficial and deep pectorals.As cattle do not have collar bones, these muscles support about 60% of the body weight of standing/moving cattle.risket (5th cook) and most difficult. Brisket is a cut of meat from the breast or lower chest. The brisket is one of the eight beef primal cuts (sounds fancy). The brisket muscles include the superficial and deep pectorals.