I have a 7.5lb pork picnic that I:

1/4 cup praque #1 and 1/2 cup Morton kosher salt dissolved in 2
quarts of water. This solution was injected into about 25 spots
all over and into the picnic. I used about 3 cups, minus some
squirtage which was dumped back into the solution.

The remaining solution was mixed with another 3 quarts water and
another 1/2 cup salt, as well as some spices/aromatics and a half
cup sugar.

I'm not going for a full-out ham, but something kinda in between.
This will be hot-smoked like a regular, unbrined picnic.

How long should I let this brine? I was hoping to cook it on
Sunday after 48 hours in brine/injection. Will I have a mix of
pink and brown spots?

-sw