Is it supposed to taste like beef jerky? Um, I think it's possible to use too much rub and smoke it for too long. When I took them out (two 3-4 lb pieces), the temperature was 190-200 degrees after 8 hrs of smoking. The butcher shop didn't have one big piece, so the two small ones may have needed much less time than they got. So, it's too salty and pretty dry. Did the salt in the rub suck the juices out? After the pork butt, it seemed impossible to smoke anything for too long, but brisket seems more complicated than pork butt. Any suggestions for next time? Now I'm terrified to try smoking fish or poultry--how to keep them from being sad, dried-out meats and hold in that juicy meat goodness?