montreal steak seasoned brisket

grindstaff3 · 04-03-2009, 10:47 PM

no PRON yet, but will be sunday.

Anyone ever us montreal steak seasoning for brisket rub? if so, do you get a deep dark color from it? and did it taste good?

AlabamaGrillBillies · 04-04-2009, 12:29 PM

Used it before plenty of times. Good basic flavor. Not sure it effected the color one way or the other.

Meat Burner · 04-04-2009, 03:03 PM

Paul, I use it all the time on brisket. Excellent taste. OBTW, congrats on becoming a KCBS CBJ today!!!

71-South · 04-04-2009, 03:07 PM

If you want it darker, you could just mix some turbinado sugar in w/ it before applying.

grindstaff3 · 04-04-2009, 09:48 PM

Hey thanks Keith, that was a blast. I'm pumped for some Q now. I went ahead and just used my homemade rub instead. I got nervous and didn't want to ruin a huge briskie. Does wally world have turbinado sugar? I've never seen it.

Meat Burner · 04-04-2009, 10:09 PM

Harter House has it. Where are the pics of that hunk of beef bro????

grindstaff3 · 04-04-2009, 10:16 PM

I got in a hurry when I got home from the class to get the thing on and it's been sittin pretty for a little more than 7 hours. The temps on the drum have held steady at 215 on the side gauge and the meat is at about 155. i think it's in it's plateau, it's gone up about 4* in the last 1:30 hours. I'll post some good ones when it's done and also of my burnt ends that might not last long around here

Meat Burner · 04-04-2009, 10:21 PM

That sounds like a normal cook. That is what a brisket or butt does when it decides to plateau. May be awhile or make take off. If the temp in the meat moves up much, it may have broken the plateau and now starting to get wonderfullness of breaking down that fat. Keep an eye on it is about all I can say. The drum will cook quicker.

04-03-2009, 10:47 PM	#1
grindstaff3 On the road to being a farker Join Date: 02-10-09 Location: Farmington, MO	montreal steak seasoned brisket no PRON yet, but will be sunday. Anyone ever us montreal steak seasoning for brisket rub? if so, do you get a deep dark color from it? and did it taste good?

04-04-2009, 12:29 PM	#2
AlabamaGrillBillies is one Smokin' Farker Join Date: 03-07-07 Location: Birmingham Alabama	Used it before plenty of times. Good basic flavor. Not sure it effected the color one way or the other. __________________ ΜOΛΩΝ ΛΑΒΕ Leverguns, 1911s and BBQ Thank God i'm American! Matt Pair, member of the AlabamaGrillBillies Cookteam and Catering company. 24x54 Offset stick burner, 18" WSM, UDS, Mutiple Weber Kettles and a 22" WSM on the way.

04-04-2009, 03:03 PM	#3
Meat Burner Quintessential Chatty Farker Join Date: 02-22-07 Location: Springfield, MO	Paul, I use it all the time on brisket. Excellent taste. OBTW, congrats on becoming a KCBS CBJ today!!! __________________ my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155

04-04-2009, 03:07 PM	#4
71-South is One Chatty Farker Join Date: 05-02-08 Location: Harrisonville, MO	If you want it darker, you could just mix some turbinado sugar in w/ it before applying. __________________ Yoder YS640 / UDS / Mini WSM --- Hackers -n- Hogs Competition BBQ Team Harrisonville/Lee's Summit, Missouri *Grip it. Rip it. Let the big hog eat!*

04-04-2009, 10:09 PM	#6
Meat Burner Quintessential Chatty Farker Join Date: 02-22-07 Location: Springfield, MO	Harter House has it. Where are the pics of that hunk of beef bro???? __________________ my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155

04-04-2009, 09:48 PM	#5
grindstaff3 On the road to being a farker Join Date: 02-10-09 Location: Farmington, MO	Hey thanks Keith, that was a blast. I'm pumped for some Q now. I went ahead and just used my homemade rub instead. I got nervous and didn't want to ruin a huge briskie. Does wally world have turbinado sugar? I've never seen it.

04-04-2009, 10:16 PM	#7
grindstaff3 On the road to being a farker Join Date: 02-10-09 Location: Farmington, MO	I got in a hurry when I got home from the class to get the thing on and it's been sittin pretty for a little more than 7 hours. The temps on the drum have held steady at 215 on the side gauge and the meat is at about 155. i think it's in it's plateau, it's gone up about 4* in the last 1:30 hours. I'll post some good ones when it's done and also of my burnt ends that might not last long around here

04-04-2009, 10:21 PM	#8
Meat Burner Quintessential Chatty Farker Join Date: 02-22-07 Location: Springfield, MO	That sounds like a normal cook. That is what a brisket or butt does when it decides to plateau. May be awhile or make take off. If the temp in the meat moves up much, it may have broken the plateau and now starting to get wonderfullness of breaking down that fat. Keep an eye on it is about all I can say. The drum will cook quicker. __________________ my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155

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