I do broccoli salad that is a hit.

Broccoli Salad

3 cup mayonnaise
1 cup sour cream
1/2 cup sugar
2 bunches broccoli, cut into small florets
1 head cauliflower, cut into small florets
1 cup chopped red onion
2 cups shredded sharp Cheddar cheese
6 ounces of bacon bits
What to Do
In a large bowl, combine mayonnaise, sour cream, and sugar; mix well. Add remaining ingredients; mix until well combined.
 Cover and chill at least 4 hours before serving, but way better if it is done the day before.

Can add sunflower seeds or raisins to change it up.

The last several things I've smoked have beed wrapped in aluminum foil.  I've never had the development described in this thread so I went back to it.

Any thoughts?

Now that's a review!  I should have the Weber sent to you!

That's very kind of you to say, Bentley, but I couldn't write a good smoker review.  I can most easily talk and write about things I know and I don't know smokers/grills as well as you.  You are certainly better equipped to write those performance reviews.

Here's their home–

A cheese ball and crackers is always popular and this serves a large group–

1 8 oz. package cream cheese, softened
1 teaspoon dijon-style mustard   
½ teaspoon garlic powder
1 cup pitted ripe olives, chopped   
2 tablespoons white wine   
2 cups shredded cheddar cheese   
1/3 to ½ cup sunflower nuts
2 tablespoons minced parsley (optional)

BEAT cream cheese with mustard, garlic powder & wine until smooth.
BEAT in olives, cheddar cheese & parsley.
FORM into ball & wrap in waxed paper.
CHILL.
ROLL in sunflower nuts.

 CORNBREAD.  To be it's very best, must be done in cast iron of course.

I think I would try steaming it or at least cut a portion off and try that.

I did find this online:   https://www.priceofmeat.com/25490/how-do-you-moisten-dry-cooked-meat/

I am not sure you can get it to absorb moisture at this point, but you may want to try covering in beef broth on a very low simmer.  Your better bet might be to chop it up, add bbq sauce (maybe thinned a bit) for bbq beef sandwiches or cube and use in a beef stew.

My MAK 2-Star was set at 200°F but ran crazy through the night due to pilot error (I think).  I forgot to put the cap over the burn pot the last time I cleaned it and I didn't clean it after smoking a meat loaf so it may have been a bit too dirty.  What should have been a 12-hour smoke turned out to be only 9 hours.  I wrapped it in foil with beef consommé and put it into the kitchen oven, and then I had to hold it FTCd a bit longer than usual.  The result was a brisket that is so dry it sucks all of the moisture out of my mouth like a sponge.

Here's a temperature plot from 9:00PM to 6:00AM the next morning–



I was up three times during the night monitoring the internal temperature.  When it hit 160°F I pulled it to wrap.

So—it's super dry.  What do you suggest I do to get it to absorb moisture?