Not to beat a dead horse or pig , but I shoot for the mid 160 range also. I get asked quite often, "How long do you cook it for?". Depending on what I'm doing, I say until the thermoter says xxx degrees.
I know it's obvious to seasoned smokers to smoke it until it hits X temp. But to a nube, it really helps to have a "and that should take ABOUT X at X degrees". that way we know. is this a 12 hr deal? a 2 hour deal???