You know what, I couldn't answer that at this point as by the time it was all made I was brined, smoked , salted, sliced, diced, chopped and spiced out. You know... how food always tastes better when someone else cooks it.
I ended up making an additional two brines as I was looking for one that wouldn't result in such a dark product. That led me to create a maple flavour using pure Canadian maple syrup and another flavour using lemon and orange zest and juice. Both are really good and indeed finished with a lighter colour.
I would have to say the only one that isn't really really good is the basic brine listed as #1 in earlier post and only because the others have so much more flavour.
#2 lemon orange garlic
#3 Honey Garlic
#4 Daughters Blend
I learned that it doesn't take long in the smoker, first batch was 6-7 hours and was down to 4 by the last batch. It's definitely a learning curve and methods will always be evolving and recipes tweeked. I like it hot however had to hold back a bit for some family members.