Jay,
Brisket is a very tough piece of meat and needs to cook long and slow at low temps (225-240) until the internal temp reaches 185-195. At 160 you wouldn't even be able to chew a brisket I don't think.
This process allows all the fat and connective tissues to render and the meat to become very tender.
If you wish to speed the process some, double wwrap the brisket in heavy duty foil when the internal temp reaches 165, place it back on the cooker until the temp reaches 190. Then wrap the whole thing in some old towel(s) and place it in a cooler to rest for 2-4 hours.
After resting, open the foil and let it sit on the counter for awhile to cool even more, you should have yourself one fine, moist piece of brisket there.
Save the juices from the foil, minus the fat, and add them to your sauce if you're using sauce, if not, drizzle them over the meat.