Smoked a brisket for 14 hours yesterday - worth every second

Started at 4am with a 13 lb brisket from Costco. Used my neighbor's pellet smoker since mine is still broken. Hit 165 internal temp around 10am, wrapped it in butcher paper and kept going. By 6pm it was at 204 and pulled it off. Let it rest for 45 minutes and man, the first bite was incredible. Tender, juicy, just melted in your mouth. Smoked enough that we'll have leftovers all week. If anyone wants tips on the temp curve or seasoning let me know.