I've had them linger in that neighborhood for a while.... Back when I used to hover over the smoker and obsess about the temp I noticed that I would get kind of a mini stall at a lower temp and then a real big stall at 160-170 . Now when I do pork I just put it on and let it go...just look at it every few hours. I got into the habit of foiling pork butt when it hit 170....to me , it just makes things easier.
Good luck , man. I bet it'll turn out great.