[style=”color: #0000ff;”]I would like to try it on the grill. I assume it would need to be low heat for quite a long time. Do you put any additional seasoning? any tips welcome. [/style]
    

 
Yeah, you want it low and slow…just like any other brisket…I do mine for 6+ hours at about 225 +/-…otherwise it’ll be like trying to eat a tough rubber tire…thicker cuts will require more time…a fork will tell you when it’s done…be sure to let rest 15 to 20 minutes tented with foil
 
Seasoning can be anything you want…a good cut of meat won’t need much more than some pepper…(probably won’t be wanting to add any salt)…try a maple, pineapple, or peach glaze with a pinch of white pepper…