Possible suggestion would be to put it in a pan with beef stock reheat it let it cool in liquid.  As meat cools it reabsorbs liquid.  Only other thing would make burnt ends I guess?

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?

Are the skins crisp when you first half-cook them in the microwave?