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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.
Where it is on the cow: The lower chest, right underneath the front leg. Fat content/marbling: Brisket is fatty and well-marbled. How to cook it: Famous cut for BBQ; rub it and slow-smoke it until itâs falling apart. Itâs also good for braising as a pot roast, and making corned beef. What to look for when buying: There are two distinct parts to a whole brisket: the first cut (called the âflatâ) is less fatty and good for braising, and the second cut (called the âpointâ) is fattier and good for smoking and turning into BBQ.