I have more pics but they are not much different. I used the basic brine from the Charcuterie book...salt, brown sugar and pink salt...1/2 day per pound...not the best cut of meat for ham but it was just as tasty and it was cheap. I've cured meats before but never a boston butt.
Managed to cut some buckboard bacon from the lower part...it was delicious.
if you want exact measurements for brine I'll be glad to post them.