You either misunderstood the dude who said 165 or he does not know what he does.
Brisket is done at 195-212. If you cook it at those extra low temps, you will dry it out before hitting your target. Try just a little hotter pit (smoke a lot of great briskets at 225) and if you are afraid of drying it out, foil it when you get to a nice color.
IT WILL SOFTEN UP somewhere around 200 degrees (if you do not dry it out).