Beautiful!
The brining time is not as impactful on the saltines of a product as we would think initially. You need the fluids inside the meat to equalize with those on the outside of the meat, via osmosis and exchange.
So less brine time is not going to yield a lower salt product ...unless you do not allow enough time for the brine to completely get drawn into the meat. Not a good idea, of course, because the brining's main purpose is to help insure that we prevent the botulinum bacteria ( cause of botulism - which can be deadly...) from having anywhere to propagate.
I would make sure that you are using the exact amount of cure required - no more..and certainly no less, ( see Tenthunters Brining 101 thread in the Charcuterie Section) and decrease the salt a little next time. But, bearing in mind that you will need to have enough salt to insure there is adequate osmotic pressure for the fluid exchange between the brine and the meat
Another option is that after you period of brining is complete - you can submerge the meat in cold tap water for a short period, say 1-2 hours - to reverse a little of the osmotic process, and the meat will release some of the the inducted brine in exchange to the fresh water. But, not too long -keep it cold, and proceed with smoking as soon as you remove it, just for food safety.
