One thing that you shouldn't overlook is the amount of fat in the meat.
A fatty brisket or piece of pork can handle lots of smoke, provided
that it's not the rendered fat making the smoke. Too much of that 'fat
smoke' can make any meat downright nasty tasting. I've actually had
some pork butt come out tasting like bacon. That piece didn't last very
long, and the fatty parts went the quickest.