When I do my briskets I apply Oakridge's Black Ops on the night before. I'm smoking one for Mother's Day and I'm going to dry brine (kosher salt only) the night before then the next morning apply the Black Ops.
I checked with Oakridge on this technique to see if the salt content in the Black Ops was too much for the dry brine first. They said it was a good idea since the salt content was not enough for a dry brine.
Any thoughts?
I agree. Dry brine first, then apply Oakridge rub. There’s not too much salt in the rub, so you’ll be fine. And like they say: using only their rub is not enough (dry brining wise).
Believe it or not I'm dry brining one tonight to cook this weekend and will be applying Black Ops. Agreed, on this big a piece of meat you won't over salt.
I bought the Black Ops rub to try out, since I've determined I just don't care for the S&P or SPG rub - just too peppery. But I can't convince my wife it's time to do another brisket, yet! UGH!
Never used the stuff, so I can't comment. The only two commercial rubs that I can recommend (basically the only two I have used and liked) are John Henrys and Butt Rub. Both have enough salt in them that I wouldn't dry brine first. Just inject, rub (let the rub sit overnight to dry brine in the included salt) and smoke.
Black Ops like all of the stuff Oak Ridge puts out is awesome. I wish the Black Ops was a coarser grind though. I like coarser ground rubs for meats that cook long like briskets and butts.
Another excellent brisket rub is from The Spice House called Brisket Of Love. Excellent stuff and a coarser grind. I was using this before I discovered Black Ops. Right now I'm out of Black Ops I may go back to Brisket Of Love for awhile just to change things up.
Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
1.) A pair of Weber Smokey Mountain 22.5's
2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
7.) 22" Weber Kettle with Slow-N-Sear
8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
9.) BarbecueFiretruck...under development
10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
12.) Austin Smoke Works 500 Gallon Propane Tank Offset Smoker, named "Lucille" as travel pit for PaulsRibShack, Oct 2018.
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Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...
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