Smoked a brisket for 16 hours

Just pulled an 12lb brisket off my offset smoker after basically living outside for 2 days. Used a salt and pepper rub with some garlic powder, kept the temp at 225. Wrapped it in butcher paper after the stall. Meat was so tender it fell apart. Invited the neighbors over and we demolished it. This is the third one I've done and I finally feel like I'm getting it right. Worth every second of tending the fire.