We have tried several times to smoke a brisket in Albuquerque, NM - we were always extremely successful with our method, smoker etc... in Tennessee and Texas....
Now in Albuquerque - meat seems to not cook - is there a different method needed for higher altitude?
At higher elevations, water boils at a lower temperature, so moisture is evaporating from the meat more quickly. Cooking at a higher temperature, and making sure that there's a pan full of water in the smoker can make a difference, as can brining the meat before smoking it.
