HIGH ALTITUDE SMOKING

Is the oven actually at 200*F, or you just know it is set at 200*F ? You need to know.

I would stick with 200*-225*F, but I would also check the oven with a temp probe dangled in and see where it gets when set at those places on the dial.

If you are talking about a 10 pound brisket flat, they do have a tendency to dry, and foil could be your friend. Try a big fatty packer.

Cook a brisket too long and too low it will dry out. Cook it on a higher temp because the altitude will have an effect.

Cook it at 250 and see if you notice a difference.

Smokin thanks for the advise. Sorry it took so long to get back, i been travlin.
I'll be smokin a packer cut briskett (not flats) though the ones I can find here are only about 4.5 to 7 Kilos. I'm going to use 2 oz of Hickory and cook it at 250 (oven heat is right on)and cook it up to 195.

I tried smokin some pork collars this past weekend about 3.5 lbs each well marbled cooked them at 250 for 4 hrs and they turned out great (good for slicing). Wrapped one and left it in a couple more hours and it just fell apart when I took it out. I would send some pictures but the kids ate it all before I could take the pictures. Thanks for the help and as always, this forum is great.