My 16-pound brisket turned out dry as fuck w a mushy point. Maybe my 5th brisket ever - all on LG BGE over last two years. 21-hour cook. After initial 4 hours or so, spritzed every 1.5 to 2 hours w apple cider vinigar/water mix before wrap at 12-hour mark. 4:30pm Thurs: Meat on 240 degree pit (Rub: Costco coarse pepper to kosher salt - 4:1 by volume) 8pm Thurs: Hit 165 stall - very little bark 4am Fri: 8- hour 165 doldrum stall still in effect. Grill temp 283. Finally a solid bark - double-wrapped butcher paper, placed back on grill 6:35am Fri: Wrapped meat 170, Pit 230 8am Fri: Wrapped meat 175, Pit 270 1pm Fri: Wrapped meat 193, Pit 240 1:30pm Fri: Wrapped meat 200-204 handheld probe temps. Pulled off pit 1:45 - 3pm Fri: Counter top rest in original double-wrap butcher paper 3pm: Removed one layer of original double-wrap butcher paper, wrapped what remained in foil and let rest in cooler for two hours 5pm Fri: The Great Unveiling!!1!!! 5:03pm Fri: My shit is dry as fuck Thinking next time I'm cranking to 275 and I'm going to babysit the fuck out of that temp come hell or high water. No more 240 shit. Any advice, observations, and/or mockery welcome.