I want to add more info about my issue with tenderness. While researching the internet I found that my problem with tenderness is related to the fact I am smoking at 8530 foot high.
A quote from http://www.fsis.usda.gov explaining the problem…
“As atmospheric pressure decreases, water boils at lower temperatures. At sea level, water boils at 212 °F. With each 500-feet increase in elevation, the boiling point of water is lowered by just under 1 °F. At 7,500 feet, for example, water boils at about 198 °F. Because water boils at a lower temperature at higher elevations, foods that are prepared by boiling or simmering will cook at a lower temperature, and it will take longer to cook.
High altitude areas are also prone to low humidity, which can cause the moisture in foods to evaporate more quickly during cooking. Covering foods during cooking will help retain moisture.”
I will have to play with temperature and I will use a water pan and/or foil until I get a moister and tender meat. Later I will post the results
For more information about this you can read:
Cooking at high altitude by Food Safety and Inspection Service (USDA)
Have a great week.