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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I would have kept it at 225.
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.
I'm at 7200 ft. and my times seem to match that of others at lower altitudes.