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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.
Just because this beefy cut is a classic doesnât mean thereâs no room for improvement. From tough, chewy texture to dull, ho-hum flavor, thereâs a plethora of ways you can screw up your brisket. But fear not! Youâre not relegated to the rubbery brisket of days of yore (sorry, Granny). We spoke with Bon AppÃ©tit assistant food editor Claire Saffitz and senior associate food editor Alison Romanabout how to make brisket magic. Hereâs how to get it right every time.