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A lot of meat is going to be dry if you smoke it. It is hard to make good smoked chicken, venison, roast, etc... The easiest I think to start with is ribs. I would get a good rib dry rub, (have not used KC masterpiece), which can be as simple as salt and brown sugar. Don't sprinkle the rub on the ribs, like you would sprinkle seasoning salt on burgers, cake the stuff on and rub it in. I rub it the night before. Cook on low heat for at least 4 hours. I try to keep the grill right at 250. I will use a water pan for some meats, but I never use it for ribs or brisket, the 2 meats I think are easiest to cook.
If your temperature is too low and you have to cook longer than 4 hours, a lot of people I know wrap the meat in foil after 4 hours to help keep the moisture in. If you want good left overs, you should take the meat off of the grill and put it in a cooler for an hour before cutting it. You know how when you cut meat right off the grill all the juice oozes out and you ebd up with a pan full of juice? If you put it in an air tight container and let it cool slowly it will retain the moisture.
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