Husks on? Husks half open? Husks off?
Pre-soak? Or not?
Butter and seasoning to start? Or after pulling them off?
Cook time @ 200-225°F?

We've never done them on the grill before. Smoking a 15lb brisket. Have a large crowd with 1½ + dozen ears planned so Jim Shugart's microwaving is not a good option.

Husks on, 30-45 mins. on the grill. Soaking in water for 30-60 mins. before putting on the grill is good too. If time is short, cook in the microwave, 3-8 mins. or so depending on how many ears, before finishing on the grill.

To husk, after cooking, cut about an inch off the bottom of the cob, then shake the cob out of the husk by the tassles. This will strip the silk and leave a naked cob ready for butter, salt, & pepper.

Damn! Now I'm hungry!

I’m admittedly, no expert, but I get rave reviews when I do it the following way. It does consume some aluminum foil…

Shuck it, completely pack the kernels with butter. Salt, pepper. Seal/wrap in foil two layers. Throw it on the grill or the flat top, Turn often, It’s ready when I hear the butter sizzling inside the aluminum foil… sooner if someone can’t wait!

Mix some Tonys and parmesan in some Mayo, slather it on the cobs and let it go. If you can get a little char on it even better.

Shuck it...

Pour some olive oil on the foil and roll the corn on it. Then sea salt and pepper, wrap in the oiled foil and grill.

Doesn't even need butter, but can butter it when its done if you want

Mexican Street Corn

https://foolproofliving.com/mexican-street-corn/

Peel the husks back, slather with butter, sprinkle with seasoned salt and perhaps some fressshhhhly grated Parm. Reposition the husks, tying them closed if necessary, and toss on this grill until done.

I throw them on the grill in the husk, turn, turn, turn, then pull. It's like 15-20 minutes at the most. I butter and salt/pepper them after I pull the husks.

ETA: I glossed over the "smoker" part. Apologies.

Husks off wrapped in aluminum foil, small pat of butter (tablespoon) or a little olive oil and some lawry's seasoning salt.