Hello This is my first time posting on this forum. Ive been smoking on a webber grill using the indirect method for years and had very good results. I decided to buy a real smoker this year and bought a Lang 84 Reverse Flow smoker. So Ive been using it almost every day to try and learn the smoker. I made chicken at 350 degrees and the chicken came out crispy with a bite through skin. I made wings at 250 and the skin was not too good. So if I learn anything I need to make chicken at 350 degrees to get that perfect skin. My problem that I need help with is I smoke a brisket and it came out very dry and I cook a Tri Tip and it came out dry. The tritip I took it off at 145 degrees and it was close to 150 when I cut it. It was very dry. I made a brisket that I injected with just beef broth and wrap it at 160 degrees and put liquid in the foil and it came off dry. I need to find out what Im doing wrong. I know Im learning a new pit but I can't be doing it that wrong. Neither beef was sear. I did have salt in the thin rub and have read salt makes it dry. When I used my webber I used salt and it came out juicy. So Im not sure what is really going on. Can anyone help me on what Im doing wrong. The Tritip was cook to the temp Ive done so many times in the past on my grill. All I know is Ill be using my smoker for the Super Bowl and want juicy results by then so please help if you have any advice. I know a tritip is not a smoker meat but I should be able to cook it still without being so dry.