I'm doing a small flat on Sunday and i'm gonna olive oil, season and smoke for a couple of hours on a lower heat..say 250. Then after that i'm going to foil with a little beef broth until it's tender.
With regards to water it won't keep meat from drying out but actually contribute to drying because it keeps the pores open... Kind of the opposite as you would think. You have to think of it like sweating, a dry cooking chamber will close up the pores.
Oh with the UDS once in a while i'll use a (holy) diffuser just to protect smaller cuts from taking on too much of the direct heat.
Hope that helps
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