Bacon, Brine vs Rub time

[staticrider]

I am new to this and my first attempt at doing bacon:  

I have a pork belly cut into 1/3's,  rubbed and in vacuum seal bags flipping every day.  I understand that to be for 7 days.

I have the same in a brine mix solution.  I have also injected the brine into the meat.  I understand that to be for 3 to 5 days. 

1)  Can you over brine the product???

2)  Can I leave my bellies in the brine solution until my rubbed cure ones are done and smoke all at the same time??? 

I am using a Smoking It #4 unit with Hickory and Red Alder at a 50/50 ratio. 

Thanks in advance

Static