Attempted a smoked brisket for fathers day

First time smoking meat for more than like 6 hours. Set my alarm for 5am, got the temperature right around 225, used hickory wood and some oak. The meat was still pretty tough at hour 8 so I panicked and cranked the temp up to 300. Learned real quick that patience is the actual secret ingredient. It turned out okay honestly, kids thought it was amazing which made it worth it. Doing it again next month and I'm gonna actually follow the recipes this time instead of winging it.