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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.
This cut will have a strip of fat running through the middle and a layer of fat on the top. The layer on top is called the fat cap. The fat cap is very important, as it will keep the brisket moist while it is smoking. The fat cap should be about 1/3 - 1/4 inch thick. 2. Whatever you buy, try to get a brisket with good marbling, white fat and a deep color in the meat. There should be good fat throughout the meat and not just in one place.