Oakridge Black Ops Brisket
I was one of the lucky recipients of the Black Ops brisket rub that Oakridge BBQ gave out, and I happened to have a packer in the freezer that was begging to be smoked. Started out as a 14 lb choice, trimmed and injected over night. The morning of the smoke, I gave it a heavy dose of Black Ops and let it sit while the smoker (Backwoods) came up to 275. I had a foil pan under the brisket to catch the drippings, and after a few hours I foiled it with the drippings and some beef broth. Started probing at around 195 IT, pulled it when it was probe tender(ish), cubed the point for burnt ends and let the flat rest for a couple of hours in a cooler. Strained the jus from the pan and used it to sauce the sliced brisket.
The whole thing turned out amazing flavor wise, I should have left the brisket on there a little longer as it was slightly undercooked (I always worry I'll over do it so I end up under doing it). The Black Ops has a very good flavor, not overpowering, with just a hint of lingering heat. I'll definitely be using this one again.
Deep South GC36
Lang 84 Deluxe
Yes, Dear BBQ on Facebook
Proudly sponsored by Dixie Meat Rub, Baxter's Original Smoking Wood, and Deep South Smokers