I've made a few hams and used shoulders. I've been real pleased them so far. This time I chose a butt. I'm not sure if it's the cut that made this happen or what. Since I put it in the brine pot I haven't messed with it. Today I went to give a look. To my surprise it floated a little and was not completely submerged. Just a small portion of it broke the surface of the brine. I'm concerned about danger issues.It didn't appear to have any problems. That portion of the meat was exposed to brine before surfacing and the container has been closed the whole time. Brine solution is at 33Â° (next to beer keg) I flipped it and it seems to be staying submerged. Any issue's Ya'll might know of?