Doug Kapfenstein I’d think your biggest issue is that you cooked to 165 with beef when 160 would have been perfectly fine. That 5 degrees might not sound like much but it probably took you at least half an hour to get to that temp and that can have an effect. As to why they were allowing water between the casing and the meat I would imagine that is a protein extraction issue, if you don’t get a good bind you can let the fat render out of the meat and it gets trapped between the casing and the meat which would allow water to get in there as well.
You wont really know until you try them though! It might be a purely cosmetic issue and the texture and taste might be spot on.