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View Full Version : Belated NYE Oakridge Black Ops Brisket


Wampus
01-18-2013, 09:00 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......

http://i840.photobucket.com/albums/zz327/wampusbbq/BRISKET/Black%20Ops%20brisket%20NYE%202012/IMG_6531_zpsc17c3231.jpg

That Black Ops Rub is pretty farkin tasty! Love that "umami" aroma and taste that the ****ake's give it.
http://i840.photobucket.com/albums/zz327/wampusbbq/BRISKET/Black%20Ops%20brisket%20NYE%202012/IMG_6532_zps3563d713.jpg


After about 10-11 hours fluxuating between 225 & 250 to the best of my recollection (it was a while ago dangit! :becky:), this is what it looked like.....

http://i840.photobucket.com/albums/zz327/wampusbbq/BRISKET/Black%20Ops%20brisket%20NYE%202012/IMG_6533_zps8786208f.jpg

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:

http://i840.photobucket.com/albums/zz327/wampusbbq/BRISKET/Black%20Ops%20brisket%20NYE%202012/IMG_6537_zpsde36f591.jpg

And the flat on the board, ready to slice.....
http://i840.photobucket.com/albums/zz327/wampusbbq/BRISKET/Black%20Ops%20brisket%20NYE%202012/IMG_6535_zps58f7fe69.jpg

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.....
http://i840.photobucket.com/albums/zz327/wampusbbq/BRISKET/Black%20Ops%20brisket%20NYE%202012/IMG_6538_zpsaa776b97.jpg

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.....
http://i840.photobucket.com/albums/zz327/wampusbbq/BRISKET/Black%20Ops%20brisket%20NYE%202012/IMG_6539_zps0aa9cfbe.jpg



Thanks for lookin y'all!!!!

smokinit
01-18-2013, 09:03 AM
Sweet brother

Fo Sizzle My Nizzle
01-18-2013, 09:03 AM
Great lookin grub fo sho!

PatAttack
01-18-2013, 09:38 AM
Duuuuuuude!

deguerre
01-18-2013, 09:43 AM
Man. I'd kill for that point. Flat ain't too shabby either. The Black Ops ROCKS.

Wampus
01-18-2013, 09:49 AM
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, 09:58 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, 10:01 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?

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. :laugh:

volfan411
01-18-2013, 10:10 AM
Good Lord that looks good!!!!!

kcmike
01-18-2013, 10:13 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?

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... :thumb:

deguerre
01-18-2013, 10:14 AM
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... :thumb:

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

kcmike
01-18-2013, 10:15 AM
Awesome looking brisket, Wampas! I can't wait to hear how the brisket chili turns out... :becky:

Badlands BBQ
01-18-2013, 10:34 AM
You've piqued my interest... Just ordered some Black Ops...

deguerre
01-18-2013, 10:44 AM
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!

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

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

Militant83
01-18-2013, 10:46 AM
Great cook bro looks great

bmonkman
01-18-2013, 12:08 PM
You got a fine looking brisket there Wampus.

I have some Black Ops on the way to me as I type. I doubt it will arrive in time for me to use it this weekend. If not, I certainly will next weekend. I also have some Game Changer coming as well. I think I will be busy for awhile. :clap2:

Brian

Smoothsmoke
01-18-2013, 12:15 PM
Money!

Bonewagon
01-18-2013, 12:57 PM
Nice! That looks great! :thumb:

KBird
01-18-2013, 01:03 PM
I bought some of the Black Ops, but have not had the chance to use it on a brisket. Works great on a burger! Thanks for the pron.

deguerre
01-18-2013, 01:18 PM
Try it on a rib roast. I dare ya. I TRIPLE DOG dare ya. That's what we did for Christmas dinner.

hcj3rd
01-18-2013, 03:41 PM
I cooked my first brisket last Sunday using Black Ops. I was pretty impressed with the flavor profile.

landarc
01-18-2013, 03:47 PM
That sure looks good Wampus. Nothing like a well done brisket

Phubar
01-18-2013, 04:20 PM
I'd love me some of that right there!

Wampus
01-18-2013, 04:26 PM
That sure looks good Wampus. Nothing like a well done brisket


Now.....when you say "well done"......you mean.........tough and dry?

:becky:

Cayman1
01-19-2013, 08:47 AM
I ordered Black Ops when it first became available and have now done 4-5 briskets using it. Like Mike said, it is like no other. You really need to at least try it if you haven't. It for me imparts more of the umami profile than any other rub I've tried, although I have to admit I haven't tried all of them.

Mason Dixon Bowhunta
01-19-2013, 09:07 AM
Nice job. Definitely got me salivating.

Kenny Rogers
01-20-2013, 06:52 PM
I used it this weekend... Great stuff! I'll be ordering more of this!

JD McGee
01-20-2013, 07:11 PM
Looks great! Good job...:thumb:

Kenny Rogers
01-23-2013, 10:20 PM
I'm going to have to order some more soon! I've been giving out samples of all of mine! Everyone loves it!

DubfromGA
01-29-2013, 05:35 PM
It's posts like the OP's that have me motivated to do brisket soon.

Excellent looking meat.




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... :thumb:

Just got my first Black Ops today.


Looking forward to using on my first brisket next Monday.


Any suggestions would be appreciated !!!!








http://i203.photobucket.com/albums/aa317/Dub007_photo/crossfit/20130129_111226.jpg