I prefer to use the "point" of the brisket because that's the fattiest part of it, and the thickest, which means it takes longer to smoke the fat end than the flat end, so it's a win, win.
Once I cut off the point, I trim any huge pockets of fat off, then cut strips across the grain and grind.
I use a gas grill or charcoal grill or mesquite wood. Any way use do it, it's amazing. Form your patties and cook to your desired doneness. I don't add any spices a lot of the time because fresh ground beef and grilling give you intense delicious flavor, even without spices.
Don't forget to grill your buns, we use ciabatta buns, and can't imagine every using regular buns again. Once my burgers are done, I move them off the heat and top with grated cheese, then put the buns over the heat, close the lid, but keep a close eye on them.
These burgers I brushed bbq sauce on them before putting them on the grill, and kept brushing sauce on until done. Enjoy! Jalapeno BBQ Sauce