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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.
You want to ensure that your dry rub and your smoke can penetrate the meat and build a perfect bark. If you don't trim your brisket properly, then you will have large fat deposits that never render-just sit on the top of the meat, block the flavor and hurt your meat's true potential.