On 19-Jul-2005, Bubbabob wrote:

"Capt. Tundra" wrote:

I will be going to the mountains this weekend and been asked to bring
my smoker and do some ribs and brisket for the gang. Does anyone know
if the cooking times are different at 7000 ft ? Should I be doing
anything else differently?

Thanks for any info.

Chuck

Don't let the internal temp of the meat hit the BP for the altitude that
you're at. ZIt'll dry out into shoe leather in no time at all.

Too right. Boy, could that ever get touchy, trying to get a butt or shoulder
out to pulling temp at 7000 feet without drying it out. How about a little
help here folks? How does the colagen breakdown point relate to altitude?
--
The Brick said that (Don't bother to agree with me, I have already changed
my mind.)

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