This all brings up something
The Montreal is simular to my trilevel final rub. It actually WAS MY rub at the end until I could make it cheaper, then I adjusted it.
This on one thing I think is funny about "experiments." The access to too much information is a disaster waiting to happen for those that do not understand empirical (all other factors being normal) methods. You cannot go through 14 different ways of doing a brisket and pick and chose and expect not to waste some meat.
About Montreal (Or my rub) and its uses.
Adopting a new Technique you see here, then putting your own "spin" on it Before you commit to the "experiment" or technique is not an "experiment" but a mess.
In my article Rub ratios and salt I make a case that a brisket packer can only hold "x" amount of rub naturally.
Eg. 1 - Add some kind of watering agent of mustard and it adds more... at that point, unbeknownst to you, you are doubling my recipe on the brisket and perhaps trippling it.
eg. 2 - Next, if the recipe calls for a PACKER then dumping the brisket in a vat of spice as I do once it has been dried picks up "x" amount of rub that has to be balanced by dividing the surface area I treated with the rub with all the meat inside that is not treated. This means that when you chose to do a recipe like this with a flat... you are increasing the salt ratio.
This is why we don't treat ribs the same way... higher rub to mass ratio.
eg 3 - So now you want to do the rub technique or the high salt technique on a packer precisely done this way... then you foil it. The original recipe was for free basting and draining, now you are braising the meat in its own (quite salty) drippings. result - salty.
eg - 4 - or a person decides to use a mop, which depending on the mop, can reduce the level of salt, raise it as well as change the cooking time thus the exposure to the smoke - result, not the same thing.
eg - 5 user decides to do the whole thing at 220 degrees when a recipe (high salt) is designed for an aggressive hot smoke of 325... the rub that was desgned to be robust enough to hold on and impact a body of meat that is weeping, sizzling and spewing a mist of juices an fat, thereby basting the meat and dripping more salt as well as reducing the bite of the pepper, is now going to be saltier and hotter due to the lacxk of the same effect on the rub and meat.
So - sure experiementation is cool, as is putting your own spin on things, but if you want to save money, pick a technique, stick to it for the first time, then try to decide what LITTLE thing you might change.