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Any thoughts on smoking at higher altitudes?
I read some of the past threads, but really didn't get much information. Should I cook hotter? Should I cook longer?

I live in Denver (the Mile City) 5280'

Just got a 045 and I think it's great, but my first brisket 4 pounds, started at 11:00 AM after 2 PM, never got above 165 at 225 degrees. about 3Red Faceo PM ended up increasing heat to 250- meat temp got to 190 by independent thermometer and 180 with the CS probe. When all was said and done the meat was slightly tough (but not too bad) and on the dry side. Great smoke flavor with just 2 oz Hickory.

Looking forward to more.
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Congrats on the new smoker and welcome to the CS forum.

I don't know a lot about high altitude smoking, but I reckon I have been taught enough about briskets to realize that your brisket had hit the plateau at around 160-65* and was breaking down the collagen. It takes a few hours at 225* for this process to take place and then it will start a steady climb till it's done.

That is an awful small flat to try to learn on. Here is a search that I did on small flats that will help in the future. small flats
Big,
I live at 2350’ and find that I have to adjust some recipes as water boils at approx. 207° at our elevation. Meaning that it may take a little longer to cook anything that requires boiling, eggs, spaghetti etc. than it would at sea level. Even Qing may take a little longer. If you were cooking in Denver, it would take even longer as water there boils at approx. 202°. I just cook until it’s done whatever it is and keep notes.

As for the flame up, you may try smothering with foil or wrapping chips in foil with holes punched in it.

Hope this helps.
Tom
Que’n RN,
It is my personal feeling that Qing at higher elevations does tend to lead to a dryer product.
The reason being, that water boils at lower temperatures the higher the elevation. Therefore moisture starts evaporating from the product sooner than it would at sea level. That alone will produce a dryer product if you are cooking to a predetermined temperature. Collagen still needs the 160°- 165° to break down both of which extends cooking time producing a dryer product.

To help obtain that elusive moist product, consider using one or a combination of remedies. Brining, marinating, injecting, mopping, foiling, spritzing or water can.

Hope this helps a little,
Tom
Quen’RN
It’s my pleasure for sure. Just think of all the different combinations one has without doing the same thing twice. For me, it’s what makes Qing exciting. Note: Where I live it doesn’t take much for one to get excited.

We on the forum will be looking forward to your progress.

Tom
Howdy, I am smoking at 7100 feet and it is really hard to get that tender brisket I loved in Texas. I have foiled at 165 degrees and added beef broth in side the foil. The temp moves up better but the product is still more dried out.
A. Should I try adding a water pan on the middle rack to increase humidity inside the smoker?
B. I have not done brining, injecting or mopping.
c. Boil the brisket prior to smoking (I think some places do this).
Thanks.
Howdy again, I have a model 066- Amerique. I smoke flats in the 10-12 pound range at 225 to an internal temp of 195 degrees. I foil at 165 degree point and temp starts to run up. I put beef broth in the foil for moisture when I wrap the brisket. Are there any smokers out there with a knack for tender brisket above 6500 feet? If nor help, I'll put a pan of water under the brisket in the middle of the box to see if that helps.
Sawmill1, I usually will do a full packer as the flat is easy to dry out.
When I've done flats I've followed your process, possibly with different liquids.

The only change that I would suggest is the finish temp. I do not cook to temp, but start testing with a probe at about 190 deg. (looking for the probe to easily go into the flat) as so many fine cooks here have suggested.

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