KSM
Active member
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I was wondering if there anyone in the Recteq family that has consistently made a whole packer brisket on a pellet grill at altitudes of say 7,000 or 8,000 ft. and would be open to share their method and how to prevent it from drying ot or tasting like pot roast (temps, approx duration of cook, internal temp to pull and wrap (or no wrap) to keep it moist in that very dry environment where water boils at 197 and sucks moisture out? I will be spending some time next summer at 8000 ft and have been asked to make a brisket but I hear its very different ball game than smoking at 1000ft. Can anyone point me to the fountain of knowledge?