high altitude smoking

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

Thanks, Cal- maybe I'll try a bigger piece of meat and see how that turns out. Have lots of ideas for things I want to try.

Here's a comment about the proverbial plateau. Also, read Brisket 101 for more good info on briskets.

Yep,like the experienced cooks above said.Also,I have run across very few briskets that come temder at 190º and they were high primes.

I live in the Canadian rockies, 2300ft, and can't put my model 55 above 150 deg. or else my wood egnites. Can't go by most recipes given from places at higher elevations, so I just turn temps requiring 200 deg, down to 145-150 deg.

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

Mr. T
Thank you for the information. I've got plans to try some brining. I'll keep notes and let you know as I progress. Thanks for your help.

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.

What cooker are you using, are you cooking a "flat" or a "packer" and at what temp?

I'm at 7200 feet and cook everything with no problems.

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.

Mountain Man: what are your smoking specs for flats? Thanks.

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.