Butts at Altitude. Help?!?

cayenne · February 2017

Should've probably figured this out before throwing a large party on Sunday, but I could use some opinions for those that smoke at altitude. I've spent the last ten years on the east coast and had no issues, but we moved to North Colorado (6,200 ft) and so far both times I've smoked the pork butts have tasted great, but been either dry or chewy.

I now know that I need to figure on a conservative 2 hours per lb at 225F, I've been rushed both times and even had to crutch it in the oven at the last get together. I'm going to do 2 ten pounders this weekend on my large BGE. Any advice from those that enjoy the air up here? Should I inject? Any secret to keeping water pans full?

Spaightlabs · February 2017

We are only at 5280 here, but I haven't had any problems with loss of moisture due to altitude and I have never used a water pan or injected

Do a search for the turbo butt method and you will save yourself a lot of time without any degradation of product.

I have found that the shoulders from the pig a friend raised of res are a but leaner and thus a bit drier.

You could always do a light sauce after finishing if you find it a bit dry, or I always serve with a Carolina slaw which also adds some moisture.

Good luck and go Pats.

DaveRichardson · February 2017

I'd inject. Apple Juice mixed with some of your favorite sauce should help. I'd also bump the temp to 275 to speed it up a bit.

cayenne · February 2017

Spaightlabs said:

We are only at 5280 here, but I haven't had any problems with loss of moisture due to altitude and I have never used a water pan or injected

Do a search for the turbo butt method and you will save yourself a lot of time without any degradation of product.

I have found that the shoulders from the pig a friend raised of res are a but leaner and thus a bit drier.

You could always do a light sauce after finishing if you find it a bit dry, or I always serve with a Carolina slaw which also adds some moisture.

Good luck and go Pats.

Thanks. What temp are you cooking yours at? Everything I've smoked since moving here has taken longer and been different. It's a new learning game!

Spaightlabs · February 2017

I've been doing Turbo for the last few and will do to this weekend for the game.

I will run 325-ish and figure about 45 min to an hour per pound.

DMW · February 2017

cayenne said:

Spaightlabs said:

We are only at 5280 here, but I haven't had any problems with loss of moisture due to altitude and I have never used a water pan or injected

Do a search for the turbo butt method and you will save yourself a lot of time without any degradation of product.

I have found that the shoulders from the pig a friend raised of res are a but leaner and thus a bit drier.

You could always do a light sauce after finishing if you find it a bit dry, or I always serve with a Carolina slaw which also adds some moisture.

Good luck and go Pats.

Thanks. What temp are you cooking yours at? Everything I've smoked since moving here has taken longer and been different. It's a new learning game!

Don't put water in your drip pan. At higher altitudes the boiling point of water is lower, thus lowering the temp you are cooking at.

cayenne · February 2017

DMW said:

Don't put water in your drip pan. At higher altitudes the boiling point of water is lower, thus lowering the temp you are cooking at.

I hadn't thought of that. It still boils at 212F at sea level though. If you are smoking at 225F it's going to boil. How does the lower boiling point interact?

Just trying to learn something new. Thanks!

Killit_and_Grillit · February 2017

I was at 6,000 in Colorado Sprigs for like 4 years. Not a huge effect, I always went a little warmer than usual. Like Dave said, bump the temp. Pork is forgiving.

But having done done a few turbo I would suggest that route. No injection.

Foghorn · February 2017

cayenne said:

DMW said:

Don't put water in your drip pan. At higher altitudes the boiling point of water is lower, thus lowering the temp you are cooking at.

I hadn't thought of that. It still boils at 212F at sea level though. If you are smoking at 225F it's going to boil. How does the lower boiling point interact?
Just trying to learn something new. Thanks!

The amount of energy (heat) required to convert liquid to gas will make it hard to get much above boiling temp in cookers that aren't as well insulated as an egg. At any given setting of your vents, you will have a lower egg temp if you have a water pan - compared to no water pan. The egg can power through any water mass to get to any temp you would want to use to roast or smoke (400 or less). But, to overcome the "energy sink" of the water pan it will require the vents to be further open than if you don't have a water pan - which means a larger fire. So, it doesn't absolutely lower the temp - think of it as a relative thing. One of the advantages of the egg is that it is very well insulated and therefore doesn't need a big fire and big airflow through it for a long cook. This is thought to contribute to its ability to keep meat more moist than most grills/cookers (less hot air flowing through = less evaporative losses). For that reason, most don't use a water pan on an egg.

The other factor is that as water evaporates out of your pan, the water mass decreases, reducing the "energy sink" factor, and the temp will rise if you don't adjust the vents. When the last water evaporates out the temp can climb dramatically. That makes is a real moving target to cook with a water pan.

With that said, I have done it as have others. It just requires more attention than most cooks on an egg and in most circumstances it provides no benefit. But if high altitude dry air seems to be contributing to dry meat on your low and slow cooks, give it a shot and let us know how it goes. It won't hurt anything as long as you keep an eye on the water level.

THEBuckeye · February 2017

Turbo - less stress, less grease, more fat rendered

350 cook to 200

Easy

Butts at Altitude. Help?!?

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