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Fill and seal the packet:
Cut a double layer of heavy-duty aluminum foil that measures 20 inches long. Fold it in half to create a 10-inch square. In the middle of the foil, stopping 2 inches shy of either end, add the salt, sugar, sumac, and a generous grinding of pepper. Toss with the butter pieces and add the thyme.
Gather the long edges of the foil together, folding them over each other two or three times to form a tight seal. Seal both ends of the packet in the same way. Pack into a resealable bag or container.
Roast and serve:
Place a grill over medium-hot coals with direct and indirect cooking zones.
Roast the shallots, shuffling the packet between direct and indirect heat as needed to maintain a gentle sizzling sound throughout the cooking time. The shallots should be very tender when pierced with a fork; the foil encounters almost no resistance. 25 to 40 minutes, or until the top of the packet so you can see inside.
Finish the shallots over direct heat, monitoring them closely as the color in spots and the buttery shallot juices reduce to a glaze, 5 minutes. Serve hot.