Jury is IN! I like the Briner Jr.! I'm probably going to order the larger one, too. I've brined a couple of pork butts, chickens, and currently have 9# of pork loin curing for Canadian bacon (a whole loin, sectioned into 4 pieces, fit just fine). BTW, I cut the loin up in 4 pieces to aid in the curing process, not for fitment. The whole loin could have been cut into 2 4 1/2# sections to fit in the Briner Jr.
I'll post a product review when able. I find it to be sturdy, and the lid snaps on tight. The disc locks in place to hold the food down, so you load the meat first, then fill with brine, then put the disc in to where the meat "floats" to - then add a little more brine. This way, you create a fully-immersed chamber of brine that the meat can move in. I like to give it a little wiggle, ever so often, to move the meat around (for multiple pieces).
The Jr. fits in the fridge well. The big one may have to get a separate mini-fridge just for it. That's how I'll justify another mini to the wife, at least.
We all know what it will be filled with when not occupied by the briner! LOL