I usually shoot for at least about 5 degrees below the wyeast/white labs max temp range.....don't recall the exact temp I did this one but it probably would have been targeted for 65.
I haven't used that Sam smiths yeast yet, have you?
I haven't used it yet. We got it as our bi-monthly yeast distribution from our homebrew club. A couple friend have used it in Porters, still waiting to hear how they turned out.
I got everything together and should be doughing-in in the morning. 65 sounds like a good temp, that is right about where my one closet stays, maybe a degree or two colder.