Smoked a brisket for the first time. Took 16 hours and was worth every second

Started at 10pm Friday with a 14 pound brisket, kept the temp at 225 degrees, wrapped it in butcher paper around hour 8, and pulled it at 2pm Saturday. Let it rest for 30 minutes and sliced it up. The bark was perfect and the meat just fell apart. My kids actually ate it without complaining which never happens. My dad came over and had seconds. I'm officially obsessed and already planning the next one. If anyone wants tips on seasoning or temperature management I'm happy to share what I learned from watching like 50 youtube videos.