I'm at 5400'. Water boils at 203° at this elevation, so my cook times are a little longer than at sea level. Now, increasing the pit temp can't raise the boiling point of water... and if I'm not careful, a higher pit temp can dry out my larger meats. With the exception of pork shoulder (which I still shoot for a pit temp of less than 250°) 275°ish is an ideal barbecue temp for me.
I'm a big fan of brining poultry and leaner pork (or injecting some of the brine), And I always inject the larger meats, including ribs.
Once the bark is set I will mist as needed. And with most meats I do utilize a wrapped step and for something like ribs, the wrapped time might only be 45 minutes. Also, when comparing butcher paper to foil, foil seems to have an advantage because it locks in more moisture, but the bark is a little softer. The thing I don't do is load up the foil with butter, sauce, etc., like you see so many online cooks do, especially with ribs. I just use a wrapped step to tender up the meat. All these rib cooks show the meat side up, but I wrap with the meat down, then turn it up to firm up the bark.
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