I typically make hams about that are about 16lbs. I make my brine using prague #1, pickling salt, some type of sugar (honey, brown sugar, molasses, ect..) and some other seasoning (bay leaves, ground cloves, pepper corns, ect..). I make it different every time.
Since you are using TC I would start with enough water that will cover your piece of meat by a couple inches. Remove your meat from the water. Add the correct amount of TC per the volume of water that you have. Then add the salt, sugar, and spices till you can float an egg. Any more than that is a waste. Once you have your solution ready I would boil it for a few minutes with a lid. You don't want to have any water loss.
Ok, at this point you need to cool your solution back to less than 40 degrees. What I like to do is use a couple two liter bottles full of water that I have frozen. You don't want to add ice directly. This will change your solution.
With a piece a meat this small I don't think you really need to inject it but hey, I have an injector, it wouldn't hurt. Now submerge you meat in this solution for about 36 hours in a refrigerator you don't open much. Pull the meat from the solution and submerge in plain water for a couple hours. Dry the ham before smoking. This will give you a more even smoke color.
Then I think you can take it from there. I typically wrap the ham once it gets to the color I like. Near the end I typically glaze the ham to make it sweet and shiny.
Good luck. Let me know if you have any questions.
Nate
