Brisket Shootout In Progress: Black OPS vs. SPOGOS!

kcmike · Oct 17, 2018

The recipe for SPOGOS has been finalized, I made a 75 lb test batch, and I recently took delivery of a sparkling new Ole Hickory CTO... So, I thought what better opportunity than now to do a Brisket Shootout between the venerable champion Black OPS Brisket Rub and the new upstart SPOGOS (Salt, Pepper, Onion, Garlic and Other Spices)!! (Plus, I get to play with my new smoker and cook two briskets... :becky: :becky: )

Briskets trimmed up neat with fat vein between point and flat nearly removed. SPOGOS is on the bottom and Black OPS is on the top...

Brisket Point ends - SPOGOS closest to camera, Black OPS in back...

Getting ready to load into the Ole Hickory CTO...

Loaded!! Black OPS on Left, SPOGOS on Right...

The Ole CTO has settled in and we're cookin' now!

Next update in a few hours...

:thumb: :thumb:

THoey1963 · Oct 17, 2018

Mike, you BBQ too? Did not know that... :mrgreen:

opcorn:

ronbrad62 · Oct 17, 2018

If you need an impartial, brisket-lovin', carnivorous judge to help, let me know.

sudsandswine · Oct 17, 2018

Oooo....tuned into this one.

jasonjax · Oct 17, 2018

Subscribed! I loved the SPOGOS on steak, but can anyone unseat BlackOps on brisket... hmmm

Springram · Oct 17, 2018

opcorn: Great thread. Great looking cooker!

smoke ninja · Oct 17, 2018

I always go black ops with a topcoat of salt and pepper

these two together should be a winner

Tannhauser42 · Oct 17, 2018

Someone should sneak in there and switch them around. :evilgrin:

Stlsportster · Oct 17, 2018

I am about 3.5 hours away Mike....should be there just in time for the impartial taste test!

fwdiii · Oct 17, 2018

Looking good.....can't wait for the results!!!

Moose · Oct 17, 2018

kcmike · Oct 17, 2018

Three hours in...

Black Ops:

SPOGOS:

:becky:

Ron_L · Oct 17, 2018

Are they done yet?

:becky:

kcmike · Oct 17, 2018

Ron_L said:
Are they done yet?

:becky:

Just wrapped them...

KevinJ · Oct 17, 2018

sthamm · Oct 17, 2018

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.

kcmike · Oct 17, 2018

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:

:becky:

sudsandswine · Oct 17, 2018

The things we do for science.

Bob C Cue · Oct 17, 2018

Hurry up with the results already. You can cut the tension with a Victorinox 12 Inch Fibrox Pro Slicing Knife with Granton Blade.

ronbrad62 · Oct 17, 2018

Will the results be null and void since that new smoker WASN'T christened with a nekkid fatty?

Brisket Shootout In Progress: Black OPS vs. SPOGOS!

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