So I've done quite a few smaller (9-12lb) CAB and Choice briskets before, but never anything like this. Having a BBQ Sunday with a bunch of friends and family, and the highlight is a 20lb Snake River Farms Wagyu Brisket. I'll be cooking it in my Master Forge vertical cabinet propane smoker. Full water tray, and light mop every 1.5hrs. I usually do 215-235 range for the smoker until I separate the point then bring it up to 250-275 for the burnt ends. Most of the briskets I've done previously take about 1-1:15 per pound when all is said and done. By that math, I'm looking at 20-25hrs to smoke this large brisket... and I wanted to check with some more experienced people first. I do go by temperature for doneness, but I need the time estimate so I know when to start cooking. Does that time estimate sound right? I don't mind being done 1-2hrs early... I can wrap it and let it rest, no problem. I just don't want to be done 6hrs early or 2hrs late... any tips or advice are greatly appreciated.