Montreal Steak Seasoning on Brisket
Didn't have a good brisket rub on hand and didn't have time to make one up, so I reached for the Montreal Steak Seasoning. Really liked it, but seemed to be missing something. Salt, Garlic, and Pepper were perfect, but seemed too bland or basic to me. Maybe a few more herbs, or sugar, or chili powder, not sure.
Anyone use Montreal Steak on brisket with anything else? |
I use it with Jack's Old South rub and I know quite a few other guys use it along with other rubs.
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Its in my prime rib recipe. Use it all the time. The recipe is in our recipe section.
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......... seems like some of the well-known rub guys make it a point to differentiate their brisket rubs from all their others. They make a point of noting the special characteristices of beef, brisket, cooking time, as differentiating issues requiring a different rub. I have Spicewine's Heifer Dust, Dave's (Klose) Championship Brisket Rub, John Henry's Brisket Rub.
I prefer John Henry's Old Stockyard Steak Seasoning to Montreal, but would only use it on brisket in an emergency. Maybe some of the saavy Brethren can add some supporting detail concerning formulation of these brisket rubs. |
Sometimes you'll see a specific brisket rub contain either a more coarse grind and/or less sugar . They'll sometimes market the coarse grind and less sugar as a way to hold up better to much longer cook times for larger cuts of meat and get more flavor into the meat....
Texas BBQ Rub and Dizzy Dust are two that I know of that market a coarse rub in addition to their regular grind. Texas BBQ rub also has very large, noticeable pieces of dried onion or garlic in it... I used Texas BBQ Rub on a brisket once and all I got was a sloppy mess... Did not care for it at all. |
I prefer texasbbqrub #2 but who really gives a chit :twisted:
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Found this from Richard McPeake on the Rib Stars site. The salt extracting moisture seems to make sense. I suppose you can counteract that a bit with injecting. The low salt on pork butt differs with my viewpoint. I think salt and bbq pork are great together as a seasoning... and not a brine/cure.
Applying Dry Rubs: Dry rubs can be applied the night before or the hour before, this is really is determine by the amount of salt ratio in your rub. The greater the salt ratio the more moisture it will pull out of your meat product. I like to apply my dry rubs on the product while the smoker fire and chamber is getting hot or to temperature. If the salt ratio is lower, I will use it earlier. In my Pulled Pork Rub, the salt ratio is very low, so I apply the rub 12 hours ahead. On ribs and brisket I apply the rub while the smoker is heating up. Chicken I apply the rub just before placing it in the smoker. |
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Ingredients: 3T coriander seeds 3T black peppercorns 4T dried bell pepper (mix green & red bell pepper) 2T onion flakes 2T garlic flakes 2T sea salt 1T caraway seeds 2T dill seeds 1T dried thyme 1t dried lemon peel Combine all ingredients and grind in a coffee grinder. |
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I know some folks who swear by the montreal. (Then again, I've seen them eat out of bustubs)
I'm not crazy about it, but in conjunction with a few others herbs and spices it can probably be improved on. |
Wow!
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Do you have a coffee grinder that will hold all that a once? Mine is just a little guy. 3T of pepercorns would fill it up. Tell me more! |
I think Montreal Steak Seasoning is like Emeril's Essence.
Basically a "fit it all" spice blend that is a great place to start if you want to modify it. Or, it works fine by itself in many cases. Not perfect--just a heck of a good start. :lol: TIM |
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