I had someone from La Paz Bolivia contact me today with a complex question about how to cook a brisket.
He wants to open a restaurant in La Paz and as you probably don't know it is located at an elevation of 3600 meters. (That's about 1/2 way up everest in layman's terms).
He is getting to 160f internal temp in 1 1/2 hours and the brisket does not have enough time to soften up. (tough as goats nads).
I suggested he try sous vide/bbq as good quality wood is hard to come by up in the high desert.
Any ideas on time/temp for the sous vide?
He wants to open a restaurant in La Paz and as you probably don't know it is located at an elevation of 3600 meters. (That's about 1/2 way up everest in layman's terms).
He is getting to 160f internal temp in 1 1/2 hours and the brisket does not have enough time to soften up. (tough as goats nads).
I suggested he try sous vide/bbq as good quality wood is hard to come by up in the high desert.
Any ideas on time/temp for the sous vide?
Comment