What Temperature for Beef Brisket on Weber Summit 960 Gas Grill
bandersen, almost this EXACT THING happened to me this past weekend. 22lb monster Prime packer from Sam's Club trimmed out at about 16.5lbs (see P.S. below). Probed in both flat and point with an air temp probe in the standard probe port on top of the C-60. I tried to keep the pit temp peaking at 250 at the start of my cook.
Brisket was placed in the lower middle of the pit and I had a hotel pan in the bottom slot to catch grease (no water pan). Fat cap up with the thicker point toward the back of the pit (just like yours).
The IT temps reached 200 in 6 hours... absolutely zero stall. Most of the brisket probed like butter but felt a little firm in the flat... I resisted the urge to pull it and instead did a foil boat (protecting some of the thinner flat), turned the pit down to 225, and let it ride another couple of hours.
8 hours in, the IT's had risen to 206-210 which is further than I would have ordinarily pushed it, but it was ALL butter at this point. So I pulled it and let it rest down to IT of 140 (about 2 hours), then put into an oven at 170 until serving time. The oven was needed for brownies at noon (sacrifices), so I ended up holding in the oven for 7 hours, then wrapped in a full foil wrap (I wanted to paper wrap, but couldn't convince myself it was "done") and put into faux cambro until serving time... almost 5 more hours.
I was unable to get much shuteye even once it was in the oven because I was haunted by this mystery... How did such a large brisket finish so quickly? I understand that the C-60 is convection and should cook 20-25% faster, but an 8-hour cook time was 100% faster than I'd planned for.
I have 2 theories that I suspect both played some part:
1. This was a Prime brisket with marbeling like I hadn't seen on a Prime before! I wouldn't have bought it except it looked borderline Wagyu at < $4 / lb. If fat heats up faster (thus all the guidance to avoid fat seams with your probes) is it possible with more intramuscular fat a> it's exceedingly difficult to not probe a fat "pocket" or b> a brisket with better marbling will naturally cook faster?
2. The large brisket almost filled the cooker side to side although there was some room front to back. Still, I wonder if the large mass created a hot zone under the brisket that was considerably hotter than above the brisket and especially so at the exhaust. At the 6 hour mark, the grease/moisture from the brisket was sizzling in the pan below... since the temperature and the c-60 thermostat were measuring ABOVE the brisket... was I getting a false reading on the pit temperature and it kept trying to maintain 250 when it was considerably hotter than that below the brisket? I've always assumed that the temp variability in the pit was similar to the 25 degree fluctuation when the intake fan cycles... but does this setup actually create MORE variability (25-50 degrees)? Had I actually created a hot-and-fast setup without intending (or knowing) it? 8 hours for 16 lb brisket would not be at all unusual for hot and fast.
The brisket was jiggly when I pulled it to slice. 1/4" flat slices flopped over my finger. All the tell-tell signs of a perfect cook. However, part of the flat and the underside of the brisket (meat side) had dried a bit and some had become a little more pot-roasty (the foil boat did not have many juices in it after the cook, so maybe the pot-roast a result of the finishing foil warp and holding for so long)... but overall the bark held up nicely, and the texture, moisture, and flavor was one of the best I'd ever done in the C-60.
I'm fairly convinced of this "hot-and-fast unawares" theory, but would need to try to air probe above and below the brisket next time to see how much variation there really is below the brisket to the air probe at the exhaust in this type of setup.
If hot and fast is what's happening, then one might want to adjust the thermostat according to the lower air probe (or adjust the thermostat down 25 degrees - or more - like one would do with a normal convection oven) to achieve the low-and-slow setup you're trying for. Would the empty pan below have created or contributed to this hot zone? One could experiment with/without as well.
That said, I'm, not unhappy with the results... So, I'm thinking to embrace this and do everything mostly the same way next time... except I will go with the fat side down (to better protect from drying out) and foil boat it a bit earlier (flipping it to fat side up for the boat) to let it keep getting smoke and to crisp up the bark on the fat side.
It makes some sense to me and I don't have a better theory that fits my observations, but I'd be curious if you think this theory holds any merit based on what you observed in your cook.
P.S. I also had the stinky cryo funk on this brisket which had me real nervous before the slicing. Hadn't encountered that before and ended up trimming perhaps more aggressively than I would have, but I know what to do next time (rinse with water and wait 20-30 mins).
Last edited by pricejt75; August 16, 2021, 07:44 PM. Reason: edited for clarity and attach signals graph of cook
Source: https://pitmaster.amazingribs.com/forum/grills-and-smokers/logs/karubecue-kbq/1068398-brisket-cooked-in-record-time-15-lbs-in-7-5-hours-why
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