Smoked Texas Brisket on Primo ceramic grill

16 llbs(after trimming) brisket , smoked at 240-285 for 14 hours. A bit long, the flat came out a bit overdone but wasn’t dry. Flavor was fantastic, I used hardwood lump oak charcoal and some chunks of hickory. The point was very tender, juicy and flavorful. Used coarse pepper and kosher salt 50:50 mix. I used mustard to help bind the salt and pepper mix to brisket. Wrapped at 185- probably could have wrapped at 175. Used butcher paper so smoke could still sink in. Rested this more several hours to a temp of 140 then sliced. Rested in a cooler with towels. I am not super happy with this and have had better ones in the past, but flavor and juiciness was great. Flat was a bit over done but still flavorful and tender.