Justin, 36 hours is WAY too long in that brine! Pull it out at 12-14 hours, max, rinse thoroughly and wrap for the fridge until just before smoke time. 36 hours will be way too salty! It's OK to hold it in the fridge, not in the brine.
If you want a smoke ring, rub the meat with Morton's TenderQuick for about 20 minutes before you apply the rub. You can get this at most grocery store. Do NOT use your #1 curing salt directly on the meat. After 20 minutes of TQ, rinse thoroughly, again, and pat dry. Add your yellow mustard binder and rub, then straight in the smoker.