I see that Bradley recommends smoking a brisket to 170. I disagree. I usually take mine anywhere from 195 to 205. It allows the collagen more time to break down, and the meat becomes much more tender. Did my first brisket to 160. Edges were okay, but center of slices were tough.
Same with Boston Butt. Take it to at least 195. Pulls apart so easily then. Again, it gives the collagen enough time to break down.