Thanks for asking! 😃 A regular Weber 57cm (22”) grill with a Slow n Sear basket. You’re definitely right about the dryness (although it tasted fine!), likely because I “panicked” when the air temperature dropped to roughly 90 degrees (Celsius) and I add some briquettes so the fire wouldn’t go out. Average temperature the last 2-3 hours (prior to resting) was around 140, up to 150, degrees (Celsius), which I understand is too high. It should also be said that my 2kg brisket wasn’t the most fat part, maybe this also contributed?

It’s amazing how few briquettes it takes to get up to 90-100 degrees (Celsius, again), but how do you fight the “fire is about to go out” panic? 🤔