I have soaked post smoke with success. Not optimal but it salvaged my 1st (and only) wet brined bactch of bacon. I too missed the fresh water soaking step.
Here is the Basic Dry Cure that I use:
1 pound/450 grams pickling salt
8 ounces/225 grams granulated sugar
2.4 ounces/68 grams pink salt (Prague Powder #1)
Makes about 3 1/2 cups
Once that is mixed up I use a tablespoon of the mix per pound of meat, add additional spices (pepper, brown sugar, etc) and cure for 7ish days. I haven't had to do a fresh water soak in the last 100ish pounds of bacon and pastrami that I've made using the cure above.
WSM 22.5", One-Touch 22.5", Redhead 18.5" Smoke Joe Silver, Q200, "Mr. T"