My first brisket didn't dry out and I almost cried at the dinner table

I've been cooking on a cheap offset smoker in my backyard in Tulsa for about 8 months and every brisket I tried came out like shoe leather. Last Saturday I finally nailed one, a 14 pound packer from the local butcher, and I ran it at 250 for 11 hours straight with nothing but salt and coarse pepper. I wrapped it in butcher paper at the 165 mark and pulled it when the flat hit 203, then let it rest in a cooler for two whole hours. When I sliced into that thing the point jiggled like jello and my wife looked at me like I just won the lottery. I know it's just one cook and I'll probably mess up the next five, but man it felt good to finally get the tenderness I've been reading about. Has anyone else had that one cook where everything finally clicks, and what was the thing that made it happen for you?