Found out the hard way that brisket stall temps vary by elevation

I moved from Texas to Denver last year and tried my usual 250 degree smoke on a 15 pound brisket. That thing stalled at 170 for almost 5 hours. Looked it up and water boils at 203 degrees here versus 212 at sea level. Anyone else had to adjust their pit temps after moving to a different altitude?

2 comments

2 Comments

parker_patel8413d ago

Dry rub chemistry changes up here too, not just the cook times.

sarah_nelson13d ago

Blew my first high altitude brisket too when I moved to Flagstaff. Thought I was going crazy watching the temp sit at 175 for what felt like a whole work day. Started wrapping in butcher paper earlier and bumping the smoker up to 275 to push through it. Still mess it up sometimes and end up with dinner at midnight instead of 6pm.