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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.
Perhaps the easiest way to understand great brisket is to take a cue from Richter and embrace fat. While the typical grocery store brisket is sold deckel off, the briskets smoked by barbecue kings are cooked whole. Many cooks will serve only the leaner portion of a brisket, discarding the fattier pieces altogether.