I ordered a pound of the Black OPS brisket rub and it should be delivered tomorrow. My limited experience with rubs is that just plain salt is just as good on the brisket, ribs, and chicken I've made comparisons with. I usually salt the night before and keep it refrigerated for 12-15 hours. Anyway, the reviews for the Black Ops rub are excellent, and indicate that it significantly improves the flavor and bark on brisket. I plan to smoke a 14-16 pound CAB in my Backwoods G2 Party. I will separate the point and flat, and put the rub on the flat but not on the point for comparison. This is a warm up for my son, Michael's 33rd birthday party on August 1. For that I plan to smoke a Snake River Farms Wagyu brisket. The test on the CAB will determine whether I use the Black OPS rub. It's projected to rain everyday this coming week, so it might be a few days before I can smoke the CAB. But I will share my results.
Has anyone in the group ever used Black OPS brisket rub? If so, what is your opinion of it?
Has anyone in the group ever used Black OPS brisket rub? If so, what is your opinion of it?
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