Smoker Brisket Attempt Number 47

Woke up at 4am to get the brisket going. Kept the temp around 225, spritzed every hour, wrapped it in butcher paper at the stall. Pulled it at 203 internal temp and let it rest for 30 minutes. Turned out pretty darn good this time. Not competition level but my crew ate it without complaining so I'll take the W. Anyone else obsess over brisket or is that just me?