Cooked my second brisket this past weekend - as the title says, it took 21 hours to cook this 16# monster. Mustard, followed by liberal application of Butt Rub, and into the fridge overnight. On the egg at 8:30pm Saturday night at 225F. Temp fluctuated down to 180, and as high as 253, but generally was able to keep it in the 220-230 range. Pulled it at 180F, and couldn't let it sit too long - everyone started salivating before I could wrap it up - it didn't help that they were all liquored up and needed food to displace some of the alkyhall . . . . so I sliced up, put some Sweet Baby Ray's Sweet and Spicy sauce on it, and let them loose. It was an old-time Bacchanalian feast - complete with some BBQ beans and additional bourbon. All in all, worth every bit of effort.