JMSetzler
Babbling Farker
I'm gonna cook my first full packer brisket tomorrow. I was just wondering if the Grill Mates Montreal Steak rub would make a decent choice of rubs for it?
Montreal Steak on a Brisket?
- Thread starter JMSetzler
- Start date
DirtyDirty00
is one Smokin' Farker
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- Mamarone...
I love Montreal steak seasoning. I use it on all my steaks but I have never tried it on a brisket. It would prolly be tasty but u as someone said above u might wanna add something like brown sugar to it for the bark
Hoss
Quintessential Chatty Farker
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- Dec 31, 2009
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- Hernando,MS
I like it and I use it on brisket.I also add some Dizzy Pigs Redeye Express.I prefer the McCormicks MSS to others.
I've done 2 briskets so far using it and was happy with the results.
ShutYrMouth
Full Fledged Farker
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- Columbus Oh
i think its great on a brisket.
TheBear
Full Fledged Farker
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- Sep 28, 2011
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- Ottawa, ON
I've used it on brisket + added brown sugar
B
BlueHowler
Guest
I used a homemade version of Montreal steak seasoning on a full packer for the last Super Bowl and it was a very big hit with everyone at the party.
This is what I made;
Montreal Steak seasoning
4 tablespoons salt
1 tablespoon black pepper
1 tablespoon dehydrated onion
1/2 tablespoon dehydrated garlic
1/2 tablespoon crushed red pepper
1/2 tablespoon dried thyme
1/2 tablespoon dried rosemary
1/2 tablespoon dried fennel seed
1/4 tablespoon dried coriander
I doubled the recipe to give a thick coating on the brisket.
This is what I made;
Montreal Steak seasoning
4 tablespoons salt
1 tablespoon black pepper
1 tablespoon dehydrated onion
1/2 tablespoon dehydrated garlic
1/2 tablespoon crushed red pepper
1/2 tablespoon dried thyme
1/2 tablespoon dried rosemary
1/2 tablespoon dried fennel seed
1/4 tablespoon dried coriander
I doubled the recipe to give a thick coating on the brisket.
cameraman
Babbling Farker
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- Aug 31, 2009
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- Nashvill...
If you go heavy it can be pretty salty.
Which is why I don't use it. But, a lot of people like it. I had some lamb chops today grilled with rosemary, garlic, pepper, and Montreal Steak Seasoning that was reeeeeeaaaally good. So, in a mix with other seasonings I find it pretty good.
JMSetzler
Babbling Farker
How much brown sugar should I cut in with it?
You shouldn't need much. Rub it down with about a handful of brown sugar on the side opposite of the fat cap and you should be good to go. If you make burnt ends, when you separate the flat from the point, trim off the fat, give it another handful of brown sugar and put the point back in the smoker until the bark gets nice and brown.
Another option is to put a thin coat of molasses on the brisket then rub it down with MS.
Another option is to put a thin coat of molasses on the brisket then rub it down with MS.
T
tamadrummer
Guest
Honestly, this is going to be a killer brisket man! I am looking forward to seeing the prOn come out of this little deal. Montreal by McCormick is one of my all time favorite flavor profiles. If you are worried about salinity, go with the 1/3 less salt blend. I personally like salt so it doesn't bother me too much to have it.
You may also want to go with turbinado or some other raw sugar vs. brown so it doesn't burn on you.
Please give us lots of the prooooooooOOOOOooon, I am doing my first brisket for a family reunion on the 15th of Oct and I am interested to see this bad boy come out.:hungry:
You may also want to go with turbinado or some other raw sugar vs. brown so it doesn't burn on you.
Please give us lots of the prooooooooOOOOOooon, I am doing my first brisket for a family reunion on the 15th of Oct and I am interested to see this bad boy come out.:hungry:
Corky
is one Smokin' Farker
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- Jun 21, 2011
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- Liberty...
I have done it that way with success. Made a tasty Brisket!
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JMSetzler
Babbling Farker
I think i'm actually gonna go with a basic rub of brown sugar, salt, pepper, paprika, onion powder, garlic powder, and cayenne pepper for this brisket. I'm gonna experiment with the montreal steak a little before I use it on a big piece of meat since I haven't used it before... thanks for the feedback though and I'll be giving it a try in the future... I bought a big bottle of it at Sams Club yesterday for about six bux so i'll have it to play with...
B
BlueHowler
Guest
You really can't go wrong with the Montreal Steak seasoning. I've worked with a chef at a couple of the Denver area golf courses and when ever he makes prime rib or brisket or even Beef Wellington he uses Nobel Syscos version called Northwoods steak seasoning which is the same as Montreal steak seasoning.
At several catering party's that I worked at everyone loved the beef and not once did any one complain that the meat was to salty.
At my own feasts where I've served beef seasoned with either my own version or Noble Sysco's or even Mcormicks they have been a hit
Randbo
is one Smokin' Farker
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- Jun 6, 2011
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I love Montreal Steak seasoning. I always have one opened up for use and its replacement on the shelf above. Some of my friends don't like spicy ribs so i just put on a light coat of Montreral steak seasoning on theirs and man do they jump on those. I never considered using it on brisket. Interesting thought.
syndicate559
Full Fledged Farker
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- Jun 4, 2011
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- Fresno, CA
MSS + beef is a pretty safe bet IMO. I'm another who never thought of putting it on brisket, but sounds like it might be worth a try. Actually, I'm thinking it would be really good on chuckies!
