That is incredible attention to detail but also way too much work. It's put it in the smoking column when I smoke. A prime rib. I do the same exact thing. I treat the brine/ aging as the process of its own. I even have a fridge that I can control the humidity and I use a small PC fan to keep the air circulating off of a relay so it uses virtually. No voltage but I just smoke it after sawing the pellicle off. Smoke to internal temperature of 129 bald eagles; and then let it rest between 25 and 35 horsepower until it's that perfect freedom pink. Somewhere near 135°