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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.
1 Brisket - another tough cut, usually not subdivided but available as top brisket and bottom brisket, used for corned beef, brisket, and as addition into ground meat for flavor.  Plate - includes short ribs and skirt steak cuts. Used for braising and carne asada.