First WSM cook!

Got a lot of really helpful tips from you guys and I wanted to share the results for my first cook on the WSM. Only smoked meat I've had prior to this is from Dickey's (god awful establishment) so even though it wasn't a perfect cook, it blew everyone's mind. Got 3 more briskets and a couple racks of ribs on the way tomorrow so this certainly wasn't a one time thing.

Don't post often, can't figure out how to post videos alongside pictures so I took screenshots of some videos I recorded 😅. Last picture was taken after everyone ate (and we kind of ate it like animals) – sorry I didn't get the money shot with all the slices beautifully laid out

This was a Canadian AAA, which I believe is equivalent to American choice. It came out great, my only problem was I'd say a good 25% of the lean, towards the end came out a bit dry. And the corners where there was a lot of bark were kind of tough on that end too. Some people really liked the extra barky corners, but for future cooks I want to get closer and closer to consistent slices across the lean. Point was absolutely incredible, and the burnt end that I had was probably the best piece of meat that I've ever tasted.

Appreciate any tips on how I can improve for future cooks. Had very consistent temps, a couple crazy stalls at 140-160 but overall it was much easier to manage than I expected. Cooked until the brisket was jiggly, fat was rendered and it was probe tender in the flat. Internal temp was measured after as a sanity check, but I believe it was 203 or 204 coming off the WSM. Rested in oven at 150 for 7 hours.