"WOW!!! I'll never buy that bag of fatty, flat meat again! Yes, loosing that space in the fridge for 10 days was inconvenient but totally worth it. VERY easy - make the brine, cool it, drop in the meat of choice (I used a bottom round roast and doubled the recipe for the 9 pound roast I had to cut in half to fit in my container.) When brined and cooked for 10 hours on low and slow, this thing was fall apart tender and very tasty!
We actually thought the spices were a bit too strong - will cut back on some of the ones that aren't our favorites. Making it this way really brought the spices forward in the meat instead of that flat, generic flavor of the supermarket meat. I could taste the individual spices so I will adjust for our tastes. Keeping in mind the salt and salt peter must be at the proper ratio, of course. My local Coit Farmers Market here in Cleveland, OH has a spice shop with fresh spices - he had the salt peter in stock so no problem there."