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I've been thinking about the cooking time. I'm at an altitude of 4,600 feet. I saw an article that addressed high altitude smoking. Here it is: High Altitude Smoking Some of the points are: Lower boiling point means lower finished temperature for meat. For example, a brisket done at 205 at...

Thanks so much for the replies and information! I'm using a Govee bluetooth digital thermometer with six probes. One probe was in the meat. I used another probe to confirm the smoker chamber temperature. I had both thermometers in place for the entire cook. I had previously smoked some beef...

Hello everyone! I'm fairly new to smoking meats. I found a recipe for smoked pastrami that looked interesting. It can be found here: Smoked Pastrami I ended up with a 3 pound brisket flat, followed the recipe (quite a long process), and smoked it in my Masterbuilt MB20071117 Digital...