I have smoked a " corned flat " ...Believe me I know the difference now. ( @#$%& )
I have also had issues with rubs, too much, used sea salt once , too salty, I even brined a brisket, not recommended either. It will be interesting to hear the feedback from your question. I need to know if that is too long also. It sounds like a mistake that I could make. I just put the rub on right before going to the smoker. I bought a couple of rubs that were way too salty.
Weber Gasser ( for now )