Hit 100 briskets on my offset smoker this weekend

I didn't even realize I was close until I counted back through my photos from the last 3 years. 100 briskets is a lot of meat, right? I started out barely keeping a fire going and now I can hold 250 degrees for 12 hours without even thinking about it. The milestone mattered because my first brisket was a total shoe leather disaster (I cried a little, not gonna lie). So this felt like proof that all those early mornings and burnt fingers were worth it. Has anyone else kept a tally of their cooks like that?

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