Smoked a brisket for 14 hours and it was WORTH IT

Started at 4am with the smoker, held temps steady around 225 the whole time, wrapped it in foil after the stall around hour 8. Pulled it at 203 degrees internal temp and let it rest for an hour. The bark was perfect, meat was so tender it was falling apart. Neighbors could smell it all day and kept texting asking what I was making. This is my new obsession.