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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.
The temp SHOULD be low....high temperature makes tough meat. Just hang in there....brisket's a tough cut....needs long slow moist cooking. Just make sure the liquid doesn't evaporate away and give it another 3 or 4 hours....and adding a glass ofw ine to it....and another to yourself is a good idea.