Our tastes all vary. I like mine moist and not too salty or too smoky. I brine 3-4 hours in a dry mix, refridgerate overnight , warm on kitchen counter for four hours and smoke 3-5 hours. I do not liek a heavy smoke flavor, so use only one or at most two pans of chips - usually apple wood. There is no "right" answer, just keep at it till you find what you like.