No way of telling how much leaked out.
That wasn't just meat juices, it was also some cure mixed with it.
However hopefully not enough to matter.
I would keep it going like normal, and maybe give it an extra day or two to get everything that's left to be absorbed.
Big Point:------When you do the fry test, cut in half, and take a slice or two from the middle of it, and a slice or two from an end.
Then make sure the fried pieces from the middle turn the same color of pink (to the center), when fried as the pieces from the end.
This will show you if it's cured all the way to the center.
If they are all the same, smoke it how you were going to.
If there are pieces that don't get pink in the center when you fry test it, I would get it through the danger zone (41˚ to 135˚) in 4 hours, and take it to at least 145˚ internal.
This would not be a big deal if you had to do that, as far as the quality of your finished product.
These are my opinions, and what I would do if it was mine.