high altitude smoking

hozerMember

I'm a Texan who has used cookshack for 8 years now and smoked my first brisket at altitude (9,600 feet) yesterday. Brisket was 8 lbs and flat cut only, best I could find here. I started at 225 and checked it 8 hours in. It was looking/feeling like it might be drying out, so I lowered temp to 190, wrapped in foil and smoked another 4 hours. Ended up pulling it at 190 IT after 12 hours of smoking. I let it rest for 3 hours. It wasn't the worst brisket I've made but definitely was a bit dry. Any suggestions for a more moist brisket cooked at that altitude?

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12/26/218:22 AM

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LonzinomakerCSMember

I would have kept it at 225.

12/26/219:01 AM

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FlyingmanMember

Boiling point lowers to just about 210 deg F at 9,600 feet, so doubt it was altitude. Sometimes I find some cuts are just drier than others, especially with Prime Ribs for example. One of the best I ever cooked myself was at high altitude in Flagstaff, Az. I attribute it to a lucky really good quality meat selection from the local grocer. I sure didn't do anything special or different.

12/26/219:06 AM

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mountainmanMember

I'm at 7200 ft. and my times seem to match that of others at lower altitudes.

12/27/216:47 AM

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jay1924Member

Agree with mountainman. I lived at about the same altitude as him and never noticed much difference. I also agree with lonzinomaker about leaving it at 225. Maybe the brisket flat was just a particularly lean one.

12/27/218:42 AM

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