Great job on your curing project!
Technically, it is called a front cured and smoked arm shoulder ham or picnic, differentiating from a hind cured and smoked ham.
To what internal temperature did you bring it to in the smoker before pulling it? And what internal temperature did you bring it to when reheating it for dinner (if in fact you did so).
Weighing down the meat in the brine can be accomplished easily by half full ziploc bags of water on top, works fine, cheap, and throw them away, either quart or gallon bags.
Glad to see you venturing into curing, it is amazing how you can change the entire makeup of meat this way, and by following a simple curing process, do it safely!