Offthehook, I think the OP wants to cure it for ham or bacon?
If that's the case, a whole butt (bone out)--I'd go at least 10 days. Sliced in half along the horizontal (not a vertical chop), making thinner pieces, each about the size of a slab bacon, you'd cure those each in separate containers for about 7 days.
I know I can leave my brined (with dry rub no water) for two weeks no problem. Bacteria can't grow cause of the salt and nitrites/nitrates.
I don't know if you are wet or dry brining.. I think I recall wet brining works faster.
18.5" WSM, Hasty-Bake Suburban, OTG 22.5", "Antonio" Bandera, Mini WSM