MMMM.. BRISKET..
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Reload this Page Brisket Shootout In Progress: Black OPS vs. SPOGOS!
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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 10-17-2018, 04:39 PM   #16
sthamm
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SPOILER ALERT... "Both good in their own way."

Perhaps, shipping a sample pack of each rub to an impartial objective tester (i.e. me) would be more telling.
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Old 10-17-2018, 06:35 PM   #17
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Five hours in... two hours in foil. Current temp is 180º in both brisket flats. Still not near tender. Smells effing fantastic, though.

Black OPS:



SPOGOS:



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Old 10-17-2018, 06:49 PM   #18
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The things we do for science.
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Old 10-17-2018, 07:26 PM   #19
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Hurry up with the results already. You can cut the tension with a Victorinox 12 Inch Fibrox Pro Slicing Knife with Granton Blade.
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Old 10-17-2018, 07:43 PM   #20
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Will the results be null and void since that new smoker WASN'T christened with a nekkid fatty?
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Old 10-17-2018, 08:49 PM   #21
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Will the results be null and void since that new smoker WASN'T christened with a nekkid fatty?
This, THIS is just one of the reasons why I like hanging out here and reading all these threads. I'll remember this when I'm getting the new pellet grill ready for its inaugural run. Without the Brethren, I could have offended the BBQ gods.
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Old 10-17-2018, 08:55 PM   #22
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Will the results be null and void since that new smoker WASN'T christened with a nekkid fatty?
Ain't that the truth ..LOL..
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Old 10-17-2018, 09:15 PM   #23
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My money is on Black Ops winning this close race.
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Old 10-18-2018, 05:51 AM   #24
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Cliffhanger...
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Old 10-18-2018, 06:33 AM   #25
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Quote:
Originally Posted by seakuv View Post
This, THIS is just one of the reasons why I like hanging out here and reading all these threads. I'll remember this when I'm getting the new pellet grill ready for its inaugural run. Without the Brethren, I could have offended the BBQ gods.
And you would have made Ronelle (Ron L) cry.
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Old 10-18-2018, 06:58 AM   #26
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Dude?!?


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Old 10-18-2018, 08:07 AM   #27
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No kidding. Hope it’s not still on the smoker.
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Old 10-18-2018, 08:13 AM   #28
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We need payoff shots!!
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Old 10-18-2018, 10:01 AM   #29
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Will the results be null and void since that new smoker WASN'T christened with a nekkid fatty?
Well, then we're in luck, because the CTO's inaugural cook wasn't just A nekkid fatty. Oh NO!!.... It was FOUR nekkid fatties!! I just didn't take pictures of them because they were gone before I could even get my camera out!
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Old 10-18-2018, 10:04 AM   #30
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Quote:
Originally Posted by Bob C Cue View Post
Hurry up with the results already. You can cut the tension with a Victorinox 12 Inch Fibrox Pro Slicing Knife with Granton Blade.
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Originally Posted by LordRiffenstein View Post
Cliffhanger...
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Originally Posted by pjtexas1 View Post
Dude?!?


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Originally Posted by Stlsportster View Post
No kidding. Hope it’s not still on the smoker.
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Originally Posted by Decoy205 View Post
We need payoff shots!!
Sorry guys!! They didn't probe tender until around 11 pm last night and then after a couple hours rest, it was well after Midnight when I finally sliced them up for tasting. But, rest assured, your patience will be rewarded...
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Last edited by kcmike; 10-18-2018 at 11:46 AM..
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