160 is only a relative measure for USDA doneness of pork. That's a long way from done 'Q' if you're expecting pulled pork. If you're expecting the latter, you need to take it to at least 185, preferably 190-195+ internal temperature. At 160 the only thing you'll be able o pull with is a hatchet. You can pull from the smoker at 160 or so if you wish, but you better finish them in the oven for a while longer if you want q quality.