At my local meat market they sell Boston Butts without the bone for $2.09 per lb. An 8 pound piece without the bone is about 10 inches long and just under 4 inches thick.
I plan on cutting each piece in 1/2 so it is only 2 Inches thick. Since I want to make 16 pounds per batch that means I will have 4 pieces of meat using Pop's wet brine. When I place them in the brine bucket I would like to space them apart so that the brine evenly coats each piece of meat.
What is the minimum space I should leave between each piece of meat to make sure the brine has plenty of room around the meat?
I want to put them as close as I can because the more space between means more brine solution.
What should I use as a spacer for the meat?
I believe Glass Rods would be best, but they are not that simple and cheap. I have also considered just using some Marbles or Small rocks. Wooden dowels may work are not very re-usable and I am unsure of the wood reaction with the brine and how much brine it would absorb. Building some type of metal rack would also be nice, but again I am unsure which metal I could use and not have a problem. (Below is a picture of my idea on how I was going to space them)