Combine soy sauce, brown sugar, garlic, vinegar, black pepper, ginger, and sesame oil in a small pot and bring to a boil. Thicken with cornstarch slurry.

Let simmer for 10 minutes, stirring often with a whisk.

Preheat oven to 275 degrees Fahrenheit (135 degrees Celsius).

Place brisket in a pan and cover. Cook in the oven for four to five hours, or until fork-tender.

Slice and cube it or pull it apart with two forks.

Sauté mushrooms in an oiled pan with a

pinch of salt for eight minutes.

Preheat the stone or steel as hot as your grill goes for 20–30 minutes. Then, 5–10 minutes before you’re ready to bake, turn off the fires that are directly under the stone. Otherwise, you’ll risk burning the bottom of the pizza (ask me how I know). Leave the other flames at full blast.

To make the pizzas, coat the dough balls in flour before using. Then, on a well-floured surface, use your fingertips to press and flatten the center of the balls, slowly moving outwards to form a crust.

Then carefully start to stretch the dough. Work slowly! Torn dough will make a mess and be impossible to get on and off the grill. An 8-oz dough should get you an 8–9-inch (20–23-cm) pie.

Spread with sauce, then place on the stone. Top with either pulled or cubed brisket and sautéed mushrooms. Don’t let it sit too long. Get it on the grill/stone/steel asap! Investing in a pizza peel ($15–$25) will make your job a thousand times easier.

Put the cover of your grill down and leave it there for 4–5 minutes before peeking. This will keep the heat inside the grill, letting the top of the pizza bake also.

Check for doneness. I can’t give you a specific time or temp because I’ve never met two grills that cook even close to the same. This may require some trial and error. The good news is, aside from burning it, it’s really hard to mess it up. If it’s not 100 percent baked yet, just let it go longer.

Before serving, drizzle with more barbecue sauce.

Top with scallions, sesame seeds, and truffle mayo.