Brisket vs. CharBroil Commercial

[Paris Tabor]

How can you control the gas to cook brisket on the CharBroil?
Need temperature at 195 to 200 for 1 hour per pound, so run one burner very low along with thermal blanket ... problem is not having the burner turn off or getting to hot that I boil the meat...also use a cast iron griddle to distribute the heat better.
Run NG and could change the orifice to smaller on the one burner. but not certain thus will solve the problem.
Would like suggestions.

 

[912smoker]

More info needed.
How many burners and what size cooking area do you have?

Keith

 

[mike243]

Welcome, oven and liquid smoke, It's hard to chase that temp on a gas smoker in the summer much less a grill, I would not want to attempt that my self, I would attempt a hot and fast first.

 

[Paris Tabor]

4 burners - 40" x 17" cooking area

 

[Paris Tabor]

4 burners - 40" x 17" cooking area

The orifices on the burner are 1/8" diameter ... going from LP to NG required the orifices to be enlarged ... thus could purchase the smaller LP oriffice for the one (Brisket) burner, but not certain this will address my desired slow cook

 

[BigW.]

I also think oven is a better plan. Several ways to make it and I'm sure it will be tasty. With a gas grill I think the burners would be too close and burn it or dry it out. Probably need to rotate several times. Avoid direct flame. You would need an outside smoke source either liquid smoke or a pellet tube etc. Easier and less chance to mess it up in the oven.