Texas Style Brisket On the Vision Grill Episode # 3

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Texas Style Brisket on The Vision Grill.
I used equal parts coarse black pepper and coarse salt then added some Montreal Steak Seasoning.
I used Pecan and Cherry wood for the smoke on the Vision Grill Classic.
Grill temp was between 225-275 I ran it at about 245 for the majority of the Smoke.
I wrapped it in parchment paper when I got to the desired color (about 4 hours into the cook internal temp was 165 when I wrapped it.
Continued to cook until I got an internal temp between 200-205. Pulled the Brisket off the grill and let it rest for 1.5 hours then I tore into that sucker like a tiger into the carcass of a gazelle!
Don't be afraid of doing a Brisket! You'll be glad you did!

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