I cut up an EOR, trimmed well, and split in half and then cut each of them in half thickness wise. Rubbed with TQ and brown sugar
That is only one of the 4 pieces, I then bagged each of them and put in the fridge and turned every day, they were in the fridge for 13 days until I could get to smoke them today. I rinsed them off last night and soaked, did not fry test only tried a sample of each after the soak, not much of a salt taste, nothing compared to jarred dry beef, into the CS this morning about 6:15 at about 130 with cherry wood, had to go to a former customer of mine to help make breakfast for people at his family picnic. Got home around 1:15 temp was 137 bumped to 180 for about 2 hours till it hit 150 and then did 200 for around and hour temp hit 161 by the taylor.
Tried some no saltiness, but good not to much smoke and it will mellow some after a few days I guess, the girlfriend thought it was good so I am golden. Off tomorrow to look for some boneless pork loin for CB.
Thanks Bearcarver for the advice as well as everyone else that posted comments and testimonials of their own.