Originally Posted by puffin3
It was a 'rhetorical' question. I'm 65 and have BBQed for most of that time. BTW what "stuff" is it you are referring to? I assume you mean the fat. Fat's tricky. It absorbs heat faster than tissue. I like my briskets to be finished at more like 180-185 F. Just saying.
Wow, you should already know what "stuff" (collagen and connective tissue) is. Fat is usually trimmed on a brisket to a desired thickness, before cooking. As it renders it helps keep the meat juicy. I like my burnt ends, so 195-198F is my target.