Wagyu Brisket 19 Hour Marathon

I smoked a 22lb Wagyu Brisket that I thought would never get done. I finally declared victory at 191 degrees after 19 hours.  I normally start my cooks late afternoon at 200 degrees ramping up the temp when I go to bed about 10 pm. Early the next morning they are ready to wrap then finish and in the cooler for a couple hours and ready to serve at lunch. This one needed to be ready at 7 pm and is much bigger than the 14-16 lbs I normally cook.  Didn’t want to stay up all night babysitting so I changed my procedure and temps. It is in the ice chest waiting for a 7pm dinner.  Pictures are all out of order.  Money shot later.