High Altitude Cooking

[SFJOhn]

I live at 7,250 ft elevation and just completed by first brisket cook using my new Kamado Joe Classic II. I used the turbo method in an aluminum pan which required placing foil over the pan at 160 F and continuing cooking to 205 F before wrapping the covered pan in a blanket to let it rest. To the point of this post, the highest temp I cold get my brisket to was 197 F and it stalled out. After thinking about why this was, I came to realize that below 3,000 ft elevation water (in my case the cumulative juices in my covered pan) will boil at 212 F which would make reaching 205 F achievable. However, at 7,250 ft elevation, because of the air pressure difference between where I live and sea level, water boils at 197 F and the steam from the boiling juices did not allow me to reach 205 F. Lesson learned!