Wow Tom sounds like your gonna have a great time! Wish I was there!
I haven't added the maple syrup after the brine other than to add it t my apple juice spray but it should work. It won't get hot enough to worry about burning or anything. It just won't get absorbed into the meat is all.
I do spray after the first say 3 hours or so, about once every few hours - some don't. I like the extra sweetness.
This is one of the main reasons I prefer a wet brine solution, when you pump your meat (inject with brine for the newbies) you can actually add whatever flavors you want and it's distributed all through the meat not just the outside. It is a tad messier initially but if you are using vacuum bags like you are one gallon of liquid brine in vacuum bags can actually do about 25 to 30pounds of meat. Maybe more I never got past that amount of meat and alway end up throwing out a quart or so of brine solution.
When you fry up the bacons the maple taste in the pan will get all over the meat so not to worry - it just won't be cured in.
I highly recommend cherry, apple, pecan and hickory for bacon and if you have it a bit of orange is really nice too.
Looks great Tom I can't wait to hear your report after to get to try some! It'll definatley make bacon lover out of anybody! Problem is the store bought stuff will never taste good to you again.