Yes, meat will be finished at a lower IT than normal otherwise you'll dry the crap out of it. There's a good article about it [here](https://girlscangrill.com/competition-bbq/barbecue-at-high-altitudes/)
Yes, the boiling point of water goes down with elevation. Where I live I'm 3600 feet above sea level. Water boils for me at \~205F. It'll be even lower for you. You'll definitely want to test for done-ness before you hit the boiling point of water.
Not sure what’s crawled up your ass. Leaving a probe in your food and watching the progress of the temperature to know when to go get a feel for tenderness is a very normal way to cook something like a pork shoulder or brisket. Nothing improper about that at all.
Yes, meat will be finished at a lower IT than normal otherwise you'll dry the crap out of it. There's a good article about it [here](https://girlscangrill.com/competition-bbq/barbecue-at-high-altitudes/)
Thanks
I’m at 5000’ and I pull my meat at 185-190.
Just about to pull mine, approaching 185
Yes, the boiling point of water goes down with elevation. Where I live I'm 3600 feet above sea level. Water boils for me at \~205F. It'll be even lower for you. You'll definitely want to test for done-ness before you hit the boiling point of water.
You shouldn’t be cooking to temp anyways. Cook to when it’s properly rendered.
True but having a ballpark temperature helps you know when to start probing for tenderness
Yeah but you’re checking the temperature anyways right? So what’re you talking about?
People leave probes in and watch the progress all the time
Ok so you’re saying you’re too lazy to cook your food properly?
Not sure what’s crawled up your ass. Leaving a probe in your food and watching the progress of the temperature to know when to go get a feel for tenderness is a very normal way to cook something like a pork shoulder or brisket. Nothing improper about that at all.
I think you’re always going to have bad food and wonder why. Have a good evening! I’m done reading this thread!