Belated NYE Oakridge Black Ops Brisket

Wampus · 01-18-2013, 08:00 AM

I totally forgot I took these photos. Came across them while downloadind the camera pics for work last night.

SO, what the heck......late pRon is better than no pRon, right Brethren?

This was a 17+ lb'er in the cryovac. I trimmed the big, hard fat and it was just under 17 lbs after that.

Rubbed with a liberal amount of the Black Ops Rub I got from Oakridge in the giveaway some time ago. Also put on a lighter layer of kosher salt and black pepper. Smoked in on the LBGE until probe tender, then wrapped it in foil and put in a warm (170d) oven to hold until we decided it was time to slice and eat it. Here's how that all looked......

That Black Ops Rub is pretty farkin tasty! Love that "umami" aroma and taste that the ****ake's give it.

After about 10-11 hours fluxuating between 225 & 250 to the best of my recollection (it was a while ago dangit!

), this is what it looked like.....

After a wrap and rest in the warm oven for a few hours, I cut off the point for chili to be made next weekend for our annual chili cook off fundraiser at church. Here was the point:

And the flat on the board, ready to slice.....

Sliced and put in a casserole with a couple of cups of beef broth I made up and touched up with some garlic and onion powder to keep it moist while we nibbled throughout the night.....

We found the thinner end of the flat to be just a bit dry, but that's to be expected since it was so thin and I didn't wrap during the cook but let it go the whole time. This slice was from the part of the flat that was over the point, which I find to be the best stuff on the flat usually.....

Thanks for lookin y'all!!!!

smokinit · 01-18-2013, 08:03 AM

Sweet brother

Fo Sizzle My Nizzle · 01-18-2013, 08:03 AM

Great lookin grub fo sho!

PatAttack · 01-18-2013, 08:38 AM

Duuuuuuude!

deguerre · 01-18-2013, 08:43 AM

Man. I'd kill for that point. Flat ain't too shabby either. The Black Ops ROCKS.

Wampus · 01-18-2013, 08:49 AM

Quote:

Originally Posted by deguerre

Man. I'd kill for that point. Flat ain't too shabby either. The Black Ops ROCKS.

Why yes, yes it does.

I ended up with 3 lbs of point meat once the majority of the fat was trimmed off and it was cubed into about 3/4" cubes and vacuum sealed. I'm making 2 pots of my Big Boy Brisket Chili next weekend with it, which ALSO rocks! That brisket had a really big point to it.

caliking · 01-18-2013, 08:58 AM

That's some good lookin brisket. I saw the Black Ops on their website a couple of days. Thinking of ordering it with some HDD. Do you know how the Black Ops compares to SM Peppered Cow?

Wampus · 01-18-2013, 09:01 AM

Quote:

Originally Posted by caliking

That's some good lookin brisket. I saw the Black Ops on their website a couple of days. Thinking of ordering it with some HDD. Do you know how the Black Ops compares to SM Peppered Cow?

Sorry, I don't. I've not had the pleasure of trying the SMPC yet. I've TRIED it out of the shaker, but not on brisket yet.

I know the Black Ops has sh1take mushroom dust in it. It has a distinct, earthy aroma and flavor to it. It's not real spicy, which is why I added pepper. I wouldn't think they'd be real similar, but I honestly don't know. Seems to me the PC had a real peppery flavor, but it's been a while.

Just noticed that the auto-edit on the forum won't let me spell S-H-I-T-A-K-E.

volfan411 · 01-18-2013, 09:10 AM

Good Lord that looks good!!!!!

kcmike · 01-18-2013, 09:13 AM

Quote:

Originally Posted by caliking

That's some good lookin brisket. I saw the Black Ops on their website a couple of days. Thinking of ordering it with some HDD. Do you know how the Black Ops compares to SM Peppered Cow?

I purposely built Black OPS to taste like nothing else on the market today. It is very unique. Perhaps the best blend I've ever come up with. There's enough copy cats out there, I don't ever want to be one of them...

deguerre · 01-18-2013, 09:14 AM

Quote:

Originally Posted by kcmike

I purposely built Black OPS to taste like nothing else on the market today. It is very unique. Perhaps the best blend I've ever come up with. There's enough copy cats out there, I don't ever want to be one of them...

Its not just different Mike, its WILDLY different. Addictive almost.

kcmike · 01-18-2013, 09:15 AM

Awesome looking brisket, Wampas! I can't wait to hear how the brisket chili turns out...

Badlands BBQ · 01-18-2013, 09:34 AM

You've piqued my interest... Just ordered some Black Ops...

deguerre · 01-18-2013, 09:44 AM

Quote:

Originally Posted by Wampus

Why yes, yes it does.

I ended up with 3 lbs of point meat once the majority of the fat was trimmed off and it was cubed into about 3/4" cubes and vacuum sealed. I'm making 2 pots of my Big Boy Brisket Chili next weekend with it, which ALSO rocks! That brisket had a really big point to it.

Nah Wamp. YOU rock!

Quote:

Originally Posted by Badlands BBQ

You've piqued my interest... Just ordered some Black Ops...

You'll be a repeat customer. I gar ron tee.

Militant83 · 01-18-2013, 09:46 AM

Great cook bro looks great

01-18-2013, 08:00 AM	#1
Wampus somebody shut me the fark up. Join Date: 06-05-09 Location: Mooresville, IN Downloads: 0 Uploads: 0	Belated NYE Oakridge Black Ops Brisket I totally forgot I took these photos. Came across them while downloadind the camera pics for work last night. SO, what the heck......late pRon is better than no pRon, right Brethren? This was a 17+ lb'er in the cryovac. I trimmed the big, hard fat and it was just under 17 lbs after that. Rubbed with a liberal amount of the Black Ops Rub I got from Oakridge in the giveaway some time ago. Also put on a lighter layer of kosher salt and black pepper. Smoked in on the LBGE until probe tender, then wrapped it in foil and put in a warm (170d) oven to hold until we decided it was time to slice and eat it. Here's how that all looked...... That Black Ops Rub is pretty farkin tasty! Love that "umami" aroma and taste that the **ake's give it. After about 10-11 hours fluxuating between 225 & 250 to the best of my recollection (it was a while ago dangit! ), this is what it looked like..... After a wrap and rest in the warm oven for a few hours, I cut off the point for chili to be made next weekend for our annual chili cook off fundraiser at church. Here was the point: And the flat on the board, ready to slice..... Sliced and put in a casserole with a couple of cups of beef broth I made up and touched up with some garlic and onion powder to keep it moist while we nibbled throughout the night..... We found the thinner end of the flat to be just a bit dry, but that's to be expected since it was so thin and I didn't wrap during the cook but let it go the whole time. This slice was from the part of the flat that was over the point, which I find to be the best stuff on the flat usually..... Thanks for lookin y'all!!!! __________________ Big JT's Smokin' BBQ Competition Team** “If we could change ourselves, the tendencies in the world would also change. As a man changes his own nature, so does the attitude of the world change towards him. We need not wait to see what others do.” - Mahatma Gandhi

01-18-2013, 08:03 AM	#2
smokinit is One Chatty Farker Join Date: 03-16-07 Location: Coxsackie NY/West Chester Pa Downloads: 3 Uploads: 0	Sweet brother __________________ BWS Pro Comp Hog Custom Battle Box Humphrey's Smokers and Accesories Sales http://www.bbq-brethren.com/forum/sh...d.php?t=154925 Authorized Backwoods Dealer http://www.purpleporkmasters.com http://www.facebook.com/SMOKENIT

01-18-2013, 08:03 AM	#3
Fo Sizzle My Nizzle is one Smokin' Farker Join Date: 07-09-12 Location: Colorado Springs, CO Downloads: 0 Uploads: 0	Great lookin grub fo sho! __________________ WSM 22 ~ Maverick ET-732 ~ Flaming Fast Thermapen ~ Redhead Weber SS Performer ~ Redhead Weber 22 OTS ~ Redhead Weber 22 OTS ~ Redhead Weber 22 OTPlus ~ Limey Weber 18 OTS When all else fails just ask yourself, WWGALD???

01-18-2013, 08:38 AM	#4
PatAttack is One Chatty Farker Join Date: 07-19-11 Location: Mt. Pleasant S.C. Downloads: 0 Uploads: 0	Duuuuuuude! __________________ 18.5" WSM Weber SJS Maverick ET-732 Stealthy Fast Black Thermapen "You have never lived until you have almost died". "For those who fight for it, life has a flavor the protected will never know".-Unknown Vietnam Soldier

01-18-2013, 08:43 AM	#5
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL Downloads: 0 Uploads: 0	Man. I'd kill for that point. Flat ain't too shabby either. The Black Ops ROCKS. __________________ Guerry >^..^< Weber 22 1/2" OTS "Dirty Girl", Weber Performer/Cajun Bandit "Cajun Queen", GOSM "Bubba Q", Maverick et73, RED Thermapen, One Cameron Stove Top "Lazy Girl".It burns sawdust... Avatar by Northwest BBQ!!! If you really care about this place, you'll show some respect for it. Seven Zero notches on my spatula. Join_Us_In_The_Throwdowns_Forum!

01-18-2013, 08:58 AM	#7
caliking is One Chatty Farker Join Date: 01-13-10 Location: Houston, TX Downloads: 0 Uploads: 0	That's some good lookin brisket. I saw the Black Ops on their website a couple of days. Thinking of ordering it with some HDD. Do you know how the Black Ops compares to SM Peppered Cow? __________________ EZ wood handled 3 wheeler \| OTS \| OTS mod to OTG \| Ladybug SS Performer \| UglyDrumTandoor \| UDS v1 \| midi UDS with red nipples \| SJG smoker mod \| Simpsons SJS \| Simpsons OTG \| WGA charcoal \| SJP \| Stacked brick WFO \| Lodge Logic Sportsman's Grill cast iron hibachi/sigri \| LBGE

01-18-2013, 09:10 AM	#9
volfan411 On the road to being a farker Join Date: 05-01-12 Location: Knoxville tn Downloads: 0 Uploads: 0	Good Lord that looks good!!!!! __________________ OK Joe OS, WSM 18.5, OTS 22.5, BBQ Guru Digi 2, Vols Orange Thermapen

01-18-2013, 09:15 AM	#12
kcmike is one Smokin' Farker Join Date: 02-09-11 Location: Kearney, MO Downloads: 0 Uploads: 0	Awesome looking brisket, Wampas! I can't wait to hear how the brisket chili turns out... __________________ Mike Trump Owner & CEO, Oakridge BBQ LLC ~ Visit Oakridge BBQ ~ Lang 84D 22½" WSM Oaklahoma Joe 20x40 22½" Weber Kettle

01-18-2013, 09:34 AM	#13
Badlands BBQ Found some matches. Join Date: 07-21-12 Location: Robeson Township, PA Downloads: 0 Uploads: 0	You've piqued my interest... Just ordered some Black Ops... __________________ badlands BBQ Berks County, Pa Meadow Creek TS120 w/BBQ26 Primo Oval XL

01-18-2013, 09:46 AM	#15
Militant83 is one Smokin' Farker Join Date: 05-05-11 Location: Lancaster, OH Downloads: 0 Uploads: 0	Great cook bro looks great __________________ Custom 250 gal drum cooker,Weber OTG,Maverick ET-73,Covert Black Thermapen