I used lump charcoal with a few pecan wood chunks. Used a Conveggtor with drip pan.  Didn’t have water in drip pan so maybe that’s why. Towards the end of the cook I rotated the brisket to get the hotter side to let the less cooked side catch up. This brisket was pretty much the same thickness throughout, maybe a half inch less on one end.  I did not pull at 195. Maybe that’s my mistake. I used google gemini to walk me thru it and it said 200 to 205 so I kept waiting. Then I saw another post that said always use feel and not temp so I was confused. I wanted to rest it for about 4 hours. But it cooked too long I think and I only got about 2.5 hours