Brisket Hump (Cupim) on the Grill

Prepare the seasoned butter by mixing the unsalted butter, onion, garlic, parsley, smoked paprika, black pepper, and grill salt.

Choose a good cut of brisket hump and remove the top fat cap.

Make holes in the brisket hump so the seasoning penetrates well.

Create a bed of onion over aluminum foil (or plastic wrap, if using a low-and-slow method where foil is applied later) and place the brisket hump on top.

Drizzle the brisket hump generously with the seasoned butter and wrap the foil tightly.

Place the brisket hump on the grill; cook for 2 hours for the skewer/spit-roasted style, or 5 hours for the spoon-tender method (slow-cooked foil wrap).

For the 'jet-style' quick cook, slice the brisket hump thinly (against the grain) and season with black pepper, grill salt, and smoked paprika.

Place the thin slices of brisket hump on the grill and cook for 1 minute on each side.

For the spoon-tender, cheese-stuffed style, open up the slow-cooked brisket hump and fill it with mozzarella cheese.

Return the cheese-stuffed brisket hump to the grill and cook until the cheese is fully melted.