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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 red smoke ring around the outer edges of the brisket is a good indicator that the brisket has a nice and smokey flavor. Wood Smoked Beef Brisket. Click the link for the complete recipe and high definition cooking video, as well as a step-by-step guide on how to create your own dry spice rub.