Thanks for the kind words, Jody!
You never want to re-use brine...always start with a fresh batch. If you're mixing up a double batch, you can store the unused portion for a long time; really nothing in it that will go "bad" in the fridge.
Brining can reduce smoke time as much as 30%, so your times are not uncommon. I rarely go over 1.2 - 1.5 hour/lb. Haven't tried the Weber rub, though, but will!