Yeah, Fred is right saying that 165 is far to low to break down all the connective tissues. Try a big ol 12 to 14 pound packer brisket with plenty of fat in it.

When you touch a brisket that is done, it should feel like jello. That just won't happen at 165, I guaranty you that.

Rick


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