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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.
Social count: 0. It took me a long time to love brisket. Itâs the kind of meat that can be dry, stringy and hard-to-chew if you donât cook it right. My mother-in-law changed my mind. Unlike my mom, who insisted on using the first-cut portion, my mother-in-law clued me in to the second cut, which is more flavorful.