I purchased a Masterbuilt 30" electric smoker two months ago. I have been practicing with the unit and various brines and rubs. So far have had some successes and some fails, but no "epic fails". I did a bone in turkey breast and five pounds of brisket for Thanksgiving. Started raining at noon but the smoker was in the garage right inside the big door. Wouldn't/couldn't have done that with a gas or wood fired smoker! The turkey was an A while the brisket was a high C. We're retired and living in the Tulsa, OK area. We got the smoker with the idea that some of the things that we were doing on the charcoal grill could be smoked. Prior to the smoker we were grilling three or four times a week. We are using small pieces of meat that are usually a meal and left overs for another meal. Not looking for prize winning results, but rather consistent good eats. Have tried commercial brines and rubs. Way too salty for our tastes. Have been cutting back on the salt in the recipes that we have tried. How little salt can I get away with? Does anyone have a good, simple herb rub recipe they'd share?