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recommended done temp of 160 degrees,
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I think you're mistaking "recommended" done temps for minimum safe serving temps. 160 is safe for serving a pork roast but a boston butt done to 160 will still be quite tough I would imagine. Poultry whether chicken parts or turkey breast or what ever won't benefit from exceeding these done temps. You can continue to cook poultry beyond this point to "cook in" or "glaze on" sauce but past 180 (ithink for birds) will just be drying stuff out.
With brisket and butts they need cooked beyond the safe level to break down collagens and render out fats.
The threads in the road map all give target internal temps and when to wrap if that applies. Ribs are much better cooked by visual and hands on methods because of the lack of meat mass.
