First attempt brisket

Started with a prime whole brisket from Sam’s club. It was oddly shaped and I struggled trimming it, tried leaving as much soft fat on as possible. Seasoned it with 1836 beef rub, let it sit for about a day. I fired up the Searwood around midnight, the wind was howling and the temperature dropped nearly 50. The Searwood was not happy, I was fighting temperature swings the first 2.5 hours of the cook. I had planned to set it and forget it until morning. I was wrong. I built a makeshift shelter around the smoker at 2 in the morning and covered the top with my nomex jacket. Finally got it under control and could get some sleep, but I kept waking up to keep an eye on my temps. It stalled at 152, but I didn’t wrap until towards the end of the stall. Still came out nice a juicy with a decent bark, but I think I should have wrapped it a little earlier. Pulled it around 202*, and rested for 4 hours in the oven at ambient temperature. Came out absolutely delicious, some parts of the edges are a little dry but 95% of it came out super tender and juicy.