I got hooked on slow roasted brisket while down in Texas and have tried to replicate the rub and cooking of said brisket many MANY times.

I want to cook it on the gas grille. I know it has to be slowcooked ( Low and Slow) to come out all tender and melt in your mouth so it pulls apart, but do I do it in foil or open on the grille?

I want to do a dry rub and have tried a bunch of different spices and come up with a recipe that I like that includes Cumin and Cayenne and garlic and onion powder and cracked pepper all ground together. Do I add salt to that or wait and salt after?

Any brisket roasters out there, come out and helllllp meeee!