Does your LOCATION make your brisket DRY? | Brisket Elevation Experiment

I am way late to this party but I have just recently became interested in smoking meats on a pellet grill. Just as I was getting the hang of a few meats (chicken, ribs, and almost brisket), I am about to move to the Rocky Mountains where I will reside at an altitude of 8,000’. So finding this vlog was most timely and also a kick in the teeth a bit LOL. Now I have to learn everything over but hey, at least I will be on the lookout for doneness below 200F and add water pan to the grill and also to go back to wrap method. Would you say Tallow would suffice as moisture in the wrap or you still need to add some other type of moisture such as beef broth to a brisket in the wrap stage? I assume very frequent spritzing is a given even though it will push the cook time even more? Is doneness (besides probe tender) defined at or below boiling temp at these extreme altitudes?

That mongolian milk tea trip had me lmao.

Steve this video has kept me from losing my mind or trashing my pellet smoker. I watched a lot of videos by BBQ cooks from Texas. They generally say a brisket is cooked at 203F. I know color, buttery texture too. I smoke at 5470ft elevation in New Mexico, USA. Quite a bit higher than the Texas Hill Country. I have ruined/dried out beef ribs and briskets trying to get them to 203F. The meat is able to get to 190-195F and that is about it. This video explained what is happening and why. It is maxed out. Thank you for the experiment. Cooking a Choice brisket tomorrow for American Independence Day using your overnight 10+ hour hold. Thanks again

So I live at 10,000 ft in elevation. Brisket is probably one of the only things I just can't seem to get right at least as far as it not drying out. The boiling point of water is 194 here...

Does a water pan at higher elevations help more than not in an offset?

Steve, I concur the results of your test.
I live at sea level in Flandres Belgium and here water boils quite fast as compared to when I was in Canada.
Keep up there good work.

knew it was serious as soon as i saw wet and dry bulb

Texan BBQ: 200 + years of craft and improvement
Canadian BBQ Jesus disciple: those damn Texas and their low altitude briskets

"That's what duct tape is for" Love it! Your Dad is Red Green

Hi. I just discovered you a while back. I just subscribed. I am getting ready to order a Horizon Classic "Icon" Smoker. Horizon Smokers are very reasonably priced and are true 1/4 steel construction. The company was founded by the one of the creators of the Oklahoma Joe's smokers. They are located in Perry Oklahoma about 60 miles north from where I live so I will pick up direct. I enjoy your offset videos. Even though I started grilling and smoking meats since 1968 I have never used an offset. I look forward to more videos. Thanks.

Pretty cool experiment. I've smoked meat all over the country and the general rule that I was taught is: 5 equals 4 -- which means at 5k ft above sea level, the cook will take 1/4 longer.

But the biggest variable is usually the quality of the meat itsel, in my experience.

Hope you and your dad get to go on more bbq adventures!

Lucky you didn't have any Sabe come around.

Fascinating test

I had seen this question come up a number of times in comment sections. We finally have the answer. Great video. Father and son time together, is always to be cherished.

Very nice experiment. I’ll forward this info on a BBQ we have in România - I don’t think many there follow you - we don’t have much of BBQ culture But A LOT of grilling culture. So I hope it carries over. People don’t Even know how great BBQ tastes :-)

Respect on the oak metaphor. Family is so important

Where do you get your wood in Calgary for your offset ?

I’ve got a 24/50 made from Alberta Barbecue in Calgary.

Such a well built offset.

If evaporation rate is higher at altitude, wouldn't the stall be quicker as the brisket pushes out water?

Daaaamn. Never thought of that. I live in near Tahoe and I knew something changed when I moved from the bay area. That's so crazy

The dedication to your vids is insane! I love these experiments

Hyperbaric chamber problem solved. 🤣

Dude your videos within videos crack me up.

I always cook my brisket on my yacht traveling between Hawaii and Cabo. You know, for a better brisket.

Hey neighbour! Grande Prairie here.

That’s what duct tapes for. Lol

As a Denverite I really blew this bad. I turned a pork butt into charcoal because the recipe said to take it to 210°F.

Then I learned about the science of barbecue. You need to understand that at 160°F the fat starts to render, 187°F the connective tissue renders, so your temp done is going to be lower with less time if you cook hot, thus your tenderness and moisture will suffer. 225 smoke temperature is mission critical at elevation. Oh, and so is resting.

Subscribed to dads page. Love the adventures!

so useful -bother.=))

Thank you for the video! I live in Colorado, so we have to change water content for baking. Makes total sense that it would apply to low and slow cooking, too! Cooking while high (and high) has it's challenges!

It was very good weekend
Son..big hello from Mongolia thanks to some of your subscribers subscribing on my channel next video will be the Black Market in Ulaanbaatar