In a large bowl, beat the softened cream cheese with a rubber spatula until completely smooth and no lumps remain, about 2 minutes. This is the foundation - any lumps now stay lumpy later.

Add the shredded cheddar, diced pickles, pickle brine, dried dill, garlic powder, Worcestershire sauce, and black pepper. Fold together until evenly distributed but do not overmix - you want visible flecks of pickle and cheese, not a homogeneous paste.

Scrape the mixture onto a large sheet of plastic wrap. Gather the wrap around the cheese and use your hands to form a tight, round ball about 5 inches across. Twist the plastic to seal and refrigerate at least 2 hours until firm enough to hold its shape.

On a small plate, combine the toasted pecans, minced fresh dill, and dried dill weed. Toss with your fingers until evenly mixed.

Unwrap the chilled cheese ball and roll it directly in the coating mixture, pressing gently so the nuts and herbs adhere all over. Pat any bare spots with your hands. Transfer to a serving plate and let sit at room temperature 15 minutes before serving for best texture.