Brisket is not like smoking sausage. And the smoking temps and meat temps don't go by those rules..
I've smoked a **** tonne of briskets and you can tell by how mine turns out I've got it very well dialed in from doing a lot of them and playing with brines/flavors etc too. Pastrami's and Montreal smoked meat briskets etc..
Yes you want your internal temp of a pastrami (brisket) to get past the stall and get very tender where you can insert a toothpick or probe and have no resistance when pulling it out. Like butter. That internal temp of butter probe will usually end up being between 204 and 210 but it will depend on your cut of meat so you should start probing around 203 degrees.
If you smoked a brisket and pulled it off at 160 it would be tough like leather and dense and horrible. Tons and tons of videos you can watch to see the techniques on youtube. To quicken the process to get past the stall phase (which can last a long time and is usually when the internal meat temp is between 155 to 165 approx) you can wrap the brisket pastrami etc in butcher paper or tin foil for that phase to get the internal temp to break through the stall phase. I like butcher paper as I find it gives a nice moist, tender, yet still nice texture meat. Gotta be careful not to get the outside of the meat too dried out when doing so. For brisket my smoker is usually around 225 to 250 degrees. I've done them at all temps between those temps. I've used lot's of different woods to smoke them with. Maple, oak, apple, hickory are all nice for brisket in my opinion. Apple is the mildest of those ones.
Depending on the brisket you will be smoking that pastrami for approx 6 to 10 hrs depending on the heat you cook at and the technique you use to get past the stall.
Link to some more info on smoking pastrami:
https://www.traegergrills.com/recipes/smoked-cured-beef-pastrami
Link to a decent smoked brisket pastrami: