I picked up a 3.51# boneless pork shoulder picnic for a try at making a ham It's around 4" thick. So I'm assuming I need to inject as well as brine. I think the standard injection is 10% of the meats weight. Correct? Next q is, when I mix up the pops brine 1 gal water to 1 Tbs #1, do I take that 10% from the brine, or do I mix up the 10% separately? Q # 3, plan on putting 1/3 cup kosher salt and 1/3 cup dark brown sugar in the brine. What other spices are recommended? Thanks in advance.