Brisket at 5000ft


 
T

Tom O

TVWBB Fan
I posted a note detailing my troubles at our altitude. Jim Minion suggested that I use a mixture of lump and Kingsford and start with a half chimney of lump. I did this and it was great. The brisket took 14 hours to reach 180 and I declared it done. I then wrapped it in foil refrigerated overnight and then warmed it up for 45 minutes at 350. This was suggested in the recipe from Epicurious.com for Texas Brisket.

It was marvelous. The only complaint I have is that there were no leftovers for sandwiches...tom
 
cooking at altitude can be a problem some times, no oxygen up here. normally have problems gettin gtemps up but eveyonce in a while it runs hoter than --- can't figure it out sometimes.
but you know it's still a great time and the food still comes out great
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">The only complaint I have is that there were no leftovers for sandwiches...tom </div></BLOCKQUOTE>

Sounds like a good problem to have.
Jim
 
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