20lb Corned Beef Brisket

Took 10 hours. Soaked it overnight to take most of the salt out. First 5 hours at 170. Next 5 hours at 275. Pulled it off when it hit 204 internal. Sliced it for Rubin Sandwiches. Came out awesome!! Needed a lot of help from this community as there are no instructions for a piece of meat this big! Thank you to all with your posts!