What to put in the smoker this weekend?

[Great-Kazoo]

New to smoking/pellet grills here. A few weeks ago, I bought a Camp Chef and am on a learn-as-you-go path. I broke her in with a pork butt, then a week later with a brisket. Both turned out OK, but the cook times were a lot longer than expected. I talked to the guys at Proud Souls in Littleton where I bought the grill, and they said that here at altitude, cook temps need to be increased. So instead of 225 for the brisket, they recommended 300, which worked much better. My question is if there's some rule of thumb with temps and cook times for altitude vs. sea level?

Never had an issue, altitude wise, when in CO or down here at the same 4900' level, when it comes to smoking meats. Start early, plan on it taking longer than usual and keep an eye on that hopper.
Time is the first thing to go out the window when it comes to smoking.

I've done numerous pork shoulders, some are done close to expected time, others are going to be tomorrow's dinner by the time it's done. The only way to get a handle on approx times is ... continue smoking meats.

[daemon]

The only way to get a handle on approx times is ... continue smoking meats.

That's my thought too...thx!

[Great-Kazoo]

That's my thought too...thx!

by the 3rd or 4th one you'll sleep thru most of it w/out a care. OR.......... consume an excessive amount of alcohol.

On a serious note. once your comfort level gets going, you'll have an idea when to start X item to be done by X time. After the years usig the smoker, i'm at the point depending on sixe of meat being smoked. I'll smoke for 4-5 hrs, then finish off in the instantpot

[Ah Pook]

That's my thought too...thx!

I lived above 9k for a lot of years. Always set the temp between 225-250.

I usually cook to internal temp. Weber makes a blue tooth thermometer and phone app.

I miss Proud Souls.