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?
