Wondering if you've tried wrapping it early to skip those late night temp checks. Sure the bark might get a little soft, but trading some crust for a full night's sleep feels worth it sometimes. Are you more of a foil or butcher paper person when you wrap?
Wait, you're checking on a brisket at midnight? That's a serious commitment. I can't imagine staying up that late just to babysit a piece of meat. My last brisket was in the oven by 7 PM and I was asleep by 10. The idea of stumbling around in the dark sounds like a recipe for disaster, or at least a really bad burn.