I use an 8 qt. stainless steel pot that I mix the brine in. I don't cook the brine. Hot tap water and a whisk seem to dissolve the salt and sugar. Once the brine is mixed I put the meat in the bottom. Then I place a dinner plate on top of the meat with a quart jar of water for weight on the plate to make sure the meat stays submerged, and no air touches the meat.