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As always there are many different ways to cook something and most will return great results in a KK This is how i cook porchetta in the BB32 Pat dry before seasoning Baking powder in the seasoning to help crisp Let sit in fridge wrapped in pink butcher paper 10 to 12 hours to draw moisture out after seasoning Direct on rotisserie Add drip tray 20 to 30 minutes in, or once it flares up 385 degrees until 115 degrees internal temp Then raise temp to 500 for 20 minutes to crisp The internal temp will carry over to 145 or so while crisping

Forgot to take pics while cooking but here is the finished results. I like to cook duck breast on the KK then put it out on a board with grapes, tangerine, nuts, cheese + crackers and of course some chocolate

@johnnymnemonic you make it look like a 42” is not too big. It’s looks awesome. I successfully tried the rotesserie today on my BBB. Chicken came out awesome

First, how long has it been in your brine? If more than a few days, you should take it out and rinse it, lest it will be too salty. Prep it with the yellow mustard and crush black pepper & coriander seed rub and let it set overnight. I'd cook it low and slow to at least 190F, then let it rest in a cooler for several hours. Not all the way done for a brisket, but done enough to be easily sliced. (I find that fully done briskets (203F) have a tendency to crumble when sliced.) Then all you have to do to serve is steam the slices until hot.

@C6Bill Nailed it!

Thanks sounds like a perfect idea I am using the corned beef brine from the bearded butchers it uses cerley powder and only a 24 hrs soak

I really wanted pork chops today and I found these nice thick ones at the butcher shop. And they also had chicken breast with apple and sausage stuffing. Do I figured I might as well cook both 😁And I also found a local source for some decent BBQ supplies so I grabbed the sauce, I like it !!!!!