When smoking brisket I smoke it at 250 and go till the internal temp is at 195 to 200. Don't know how a temp of 165 works but evidently it does for him.

Let it rest at least an hour in a cooler, a bit longer at times. Some time I foil sometimes I don't but it always comes out real juicy.

Rick


"A fear of weapons is a sign of retarded sexual and emotional maturity." Sigmund Freud