This is my first crack at a Brisket all nighter. It's just a choice flat only. Once I gain some confidence in my technique, I'll do a whole packer. I trimmed it up a little and started around 1:00am. Seasoned with applewood rub and injected with beef broth and worcestershire sauce. It's been in for 1 hr. and temps have been between 225 and 234. Internal temp is 115. Smoker is my UDS. I'll post updates as I check on it. I plan to foil at 160 or sooner depending on the stall.