First try of Brisket

Noob to brisket here. First attempt on the Weber. I’d like notes for improvement on the next one.

About 10 hours with stalls at around 150 and around 180. Kept the Weber around 225 degrees. Pulled it off at 201 degrees. Used ThermoPro thermometer for ambient and meat temp. Let it rest for about an hour wrapped in foil a cooler. Tried the foil boat method after it had been stuck around 155 for a couple of hours.

Major drop in temp is when I had to scramble to move it to the oven because the charcoal had all but burnt out. Put it back on once new charcoal was lit and temp settled back at 225. I fought every urge to open and check it, next time an alarm for checking charcoal is required.