Brisket Shootout In Progress: Black OPS vs. SPOGOS!

[kcmike]

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]

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

opcorn:

 

[ronbrad62]

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

 

[sudsandswine]

Oooo....tuned into this one.

 

[jasonjax]

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

 

[Springram]

opcorn: Great thread. Great looking cooker!

 

[smoke ninja]

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

these two together should be a winner

 

[Tannhauser42]

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

 

[Stlsportster]

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

 

[fwdiii]

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

 

[Moose]

 

[kcmike]

Three hours in...

Black Ops:

SPOGOS:

:becky:

 

[Ron_L]

Are they done yet?

:becky:

 

[kcmike]

Are they done yet?

:becky:

Just wrapped them...

 

[KevinJ]

 

[sthamm]

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]

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]

The things we do for science.

 

[Bob C Cue]

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

 

[ronbrad62]

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