We were well above sea level when we moved to Montana, but only the last year that we have lived in Butte, have we been "High - Altitude". We about 6500 feet in the hills above the city. I have found cooking has become quite the pain in the ass. Everything takes longer, and most everything is dry. I don't think I have made a successful roast since we moved here. Even in the crock pot things dry out faster because the air is thinner up here.
A couple corned beefs ago I did a brown sugar/mustard dry rub and it was amazing. I modified it a little this year because I don't have any mustard in my fridge, only dry mustard.
(all ingredients are estimates, you can do more or less depending on the size of your corned beef)
3 1/2 pound pre-packaged corned beef
rub-
1/4 cup of brown sugar
1 tbsp pepper
1/2 tbsp dry mustard powder
dash of celery salt
packet of stuff that came with your corned beef
Preheat your oven to 325 degrees
Place corned beef in a baking dish fat side up
squeeze about 2-3 tbsp of honey on the fat side of your corned beef and then sprinkle your rub on top of this, and then pat it down. You want to cover almost all the fatty tissue with your rub, you can go over the edges if you want, I didn't.
after 2 hours I reduced the temperature to 300
cover your dish with lid or foil and place in oven for 3 1/2- 4 hours.
at 3 hours I added some small potatoes and raised the heat back to 325.
at 4 hours I added come cabbage wedges and placed back in the oven until they were soft (about 15-20 minutes)
at 3 hours I added some small potatoes and raised the heat back to 325.
at 4 hours I added come cabbage wedges and placed back in the oven until they were soft (about 15-20 minutes)








