Jeff, I would brine all at once (about 3 hours is plenty for those), then immediately vacuum pack the ones you are freezing, and get them in there. When you thaw them in the fridge for a couple of days (before use, of course), make sure you rinse them well before rubbing and smoking. Always, always, always thoroughly rinse brine from the surface of meat, unless you like it really salty!
p.s., Since you started a new thread, and asked the question, I removed the duplicate post in the brine recipe. We try to keep the discussion to one place or the other, and avoid asking the same question in different places. No worries!