i actually like to coat mine with mustard. then some salt and pepper. maybe some garlic powder. cook indirect till about 125-130 int temp then direct to char things up a bit. no more than about 4 minutes a side and thats just the two main sides.
around here they also cook till done through but thats at much longer cook over coals but at a much farther distance like on a santa maria grill. if done properly this way then its also soft. i do it the first way cuz i have no patiance for the later.
spam, can't live without it