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!

That meat looks like real "chip steak" used on a cheesesteak.

I prefer provolone slices.

The beef?
No peppers, mandolin sliced onions and muenster and canned nozzle cheese on bolios?
The majority of them would eat an old leather shoe braised in broth.
Hopefully turn out good?

Deviled strawberries.
Strawberries halved, dolloped with sweetened cream cheese and covered with graham cracker crumbs, chocolate chips, sprinkles, etc.

Pretty easy to make without taking a lot of time.

Have someone take pictures so you can show us how things turned out for you. 

Wrap your favorite stuffed ravioli (plain cheese is more than adequate) in 1/2 slice of thin bacon, dust lightly with a rub of choice, and smoke at 325°F for about 90 minutes (or until you think the bacon is done).

This may be an appetizer that's tedious to make for the number of people you expect.

Oh my, that truly sounds great!
Definetley going to try that.