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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.
One of the best things about brisket is how cheap it isâat my butcher, it cost less than the chuck. After a couple of hours in the stew pot, it was moist and had a pronounced beef tallow flavor, much more so than the other cuts due to its ample fat.