Looks good! I also did a midnight smoke. No pics.
Choice brisket packer (11.5#) lightly trimmed and seasoned with salt and pepper. I injected it with a fish-sauce, soy sauce, salt, sugar and garlic solution.
Went on the smoker around 1430 at 150 with a remote temp probe to monitor internal temps. I had temporary amnesia and raised the smoke to 200 instead of 250 which is my usual sweet-spot. It went into the stall around midnight but no foiling was done at that time. The temps held steady at 200 until around 0930 when I notice the internal temp was up to 167. Feeling confident fell back asleep until noon.
Aargh! There was a cold snap and the smoker had dropped to 150 when I dragged my sorry ass out of bed.
Internal temp was 150! So I pulled it out of the smoker and realized my brisket was far from done. The next step was the Texas Crutch and the brisket was tightly foiled then placed back into the smoker. The temp was raised to 300 and the brisket hit an internal temp of 190 after about 4 hours. It was pulled from the smoker and wrapped in two towels and placed in an unlit oven. Three hours later it was back at 150.
Removed from foil and the brisket deemed ready the point was separated from the flat and set aside. I cut the point into large cubes about 1.5" and re-seasoned with some spices. Back into the smoker at 250 for 6 hours. During that time the "burnt ends" were stirred and some sauce added towards the end.
OMG burnt ends are something to behold- never had them this way before and have to say if you haven't tried this then you are missing something special!
That was one long cooking session at 36+ hours.
I will do things differently next time...