I've observed across multiple meats and cuts of meats that the other impact of smoking varies greatly. Additionally, while actually smoking my perception of the flavor is overloaded and doesn't return to normal until probably the next day.
The three variables I consider are the meat itself, the time spent in the smoker, and the temperature.
Outside of extremes (like obviously too hot or too short) I find it virtually impossible to disentangle the individual variables' impact on desired outcomes (smoke flavor added, fat rendering, protein breakdown) and undesired outcomes (dry, tough, et cetera)
The goal is to adjust my recipes more purposefully and efficiently; not just to follow someone else's recipe.
Is there a proxy (not simply tasting) way to know the amount of smoke penetration or smokey flavor?
Edit: I'm thinking something along the lines of the charts showing sous vide eggs by temperature, or the doneness of a steak, or milk in tea. The intent is to known that "it's done enough" while smoking.