My clumsy ass once knocked an entire energy drink into a mechanical keyboard and somehow it came back to life after drying out, so you're not alone in this cursed blessing. The sticky keys thing is real though, I had a shift key that wouldn't work for weeks and a little liquid courage fixed it right up. Just keep an eye on it over the next few days in case the coffee decides to turn on you later.

Worth noting that a wet brine will always pull some smoke flavor since that wet surface fights off smoke stick. That part isn't really a trade off, it's just how it works. But careful with the combo idea for brisket, because 18 hours in brine is a long soak and the meat can get spongy if you push much past 12 to 14. A salt and sugar brine for 6 to 8 hours, then pat dry, then your rub for 12 hours in the fridge, gets you most of the deep salt without the mush. The dry surface from that fridge rest also helps the bark form back up. Your mileage may vary based on how heavy your rub is, but that timing has worked for me on butts.