We recently bought a new grill. It has a rear infrared burner that cooks the rotisserie meat from the rear, not freom underneath, so there are no flare-ups. I don't brine it; it's juicy enough. This is the way I prepare it: I buy a fresh free-range organic duck and make a series of slits through the skin and fat, but not into the meat. I place a sliver of garlic and a green peppercorn into each slit. After placing the duck on the rotisserie skewer, I rub it with evoo and apply my current choice of spices. I roast it with a pan under the duck to catch the fat, rather than let it drip all over the grill. I check for doneness with a meat thermometer when I think the duck is finished.