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?

I would have one!