All this talk about smokers & briskets the past couple of days got me hungry. And (purely by chance) a friend called me yesterday and said he had a brisket from a cow he butchered he wanted to give me- has been dry aging a few weeks.

So- I know what I'm spending my day doing. Thanks OB!

9am and I'm already making good progress. Trying a new rub this time- base of sea salt, a whiskey-molasses, and coffee with a couple other things. We'll see how this turns out. Definitely darker color thus far- probably the molasses.

Looks good.

Lucky

Just one brisket?

It's @ 190, finally broke through the stall a while ago. Was a much longer stall than I've experienced before. Wonder if altitude changes that? I don't think so, but not sure.

Bark is really nice right now. Definitely darker and slightly thicker than I usually have- but I'm trying new things, so we will see. Here's hoping I don't screw it all up in the home stretch... ha ha!

Starting to plan out all the sides for dinner. Baked potato casserole is what I'm leaning towards.

Burrus86 said:

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Just one brisket?

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I'm selfish... don't like to share

You would think with the lower barometric pressure that it would be shorter. But I don't know what altitude does to collagen conversion to gelatin. My guess is that it slows considerably.

HTownAg98 said:

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You would think with the lower barometric pressure that it would be shorter. But I don't know what altitude does to collagen conversion to gelatin. My guess is that it slows considerably.

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I'm not really sure either. I seem to remember (maybe wishful thinking) an OB discussion on this previously. Seems like the consensus was it wouldn't have a measurable impact on cooking time. I could be mistaken.

At the end of the day, every brisket is different. That's why this is an art, not a science