Bought a smoker cuz it was on sale, never smoked before. First thing I did was a brisket. How does it look?

The flat was a bit dry towards the end, but the dattier side was so tasty and juicy. Smoked it with a charcoal grill, Maple Wood charcoal and a few lumps of Pecan.

Cooked it at 225 and wrapped it at an internal temp of 160, but then after I wrapped it my internal temp started to plummet for some reason even though the temperature of the smoker was consistent. I was on like my 14th hour of smoking it and decided to crank the smoker up to get it done.