Corned beef recipe / porchetta idea and question

The user wants to create a porchetta-style corned beef brisket by thinly slicing and rolling it. The rolled brisket will be brined to infuse flavor and moisture. It will then be cooked slowly, wrapped tightly to retain juices. After cooking, the brisket roll will be sliced into 2-inch portions. These portions will be stored individually in containers with broth to maintain hydration. For serving, the slices will be reheated in their broth, likely in an oven. The dish is intended to be served atop an 18th-century Irish colcannon. The colcannon will incorporate traditional greens, sweated down and added to riced potatoes with herb-infused milk. The squeezed liquid from the greens will be used to enrich both the colcannon and the corned beef broth. The user seeks opinions on this preparation method and expresses concerns about the brisket maintaining its rolled shape during brining and cooking.