Page 2 of my thread has the dry cure I use. I've done it both ways. Wet brining is quicker and I feel you can get more flavor imparted on the belly but if you are doing any quantity then dry bringing is the way to go.
Feel free to hit me up if you have any questions.
WSM 22.5", One-Touch 22.5", Redhead 18.5" Smoke Joe Silver, Q200, "Mr. T"