Brisket on gas grill

I've done it on a gas grill. I prefer to do it on charcoal, but you have to work with what you have. The way to go is low and slow with indirect heat. Put your wood chips/chunks on the side with the heat, and put the meat as far away from the heat as you can. Use a meat thermometer to determine when its done. You want the grill temp at about 225 no more than 250.