Have a 14 pound choice packer from RD. Brined for 3 weeks with pickling spices. Using the full size Briner and my newly acquired 24 cu ft beer and meat fridge I had delivered to my basement. After its brined will be dry rubbed for about a week then smoked. Will post pics along the way. Yesterday was finally 3 weeks! Looks great and smells great! Washed off and sitting in clean water to desalinate. Will be putting on the dry rub tonight and let sit till Friday then smoke to 152, then steam to finish.