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View Full Version : Montreal Steak on a Brisket?


JMSetzler
10-01-2011, 06:57 PM
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?

Boshizzle
10-01-2011, 06:59 PM
I know people who use it on brisket so, if you like it, I don't see why not. Depending on how you are cooking it you may need some sugar of some sort to develop a good bark for example, if you are using foil.

PimpSmoke
10-01-2011, 07:18 PM
Used Chicago Steak ground very fine. Placed well, and tanked, in that order.

DirtyDirty00
10-01-2011, 07:23 PM
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
10-01-2011, 07:30 PM
I like it and I use it on brisket.I also add some Dizzy Pigs Redeye Express.I prefer the McCormicks MSS to others.

J'ville Grill
10-01-2011, 07:33 PM
I've done 2 briskets so far using it and was happy with the results.

ShutYrMouth
10-01-2011, 07:49 PM
i think its great on a brisket.

TheBear
10-01-2011, 07:52 PM
I've used it on brisket + added brown sugar

BlueHowler
10-01-2011, 08:16 PM
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.

cameraman
10-01-2011, 09:10 PM
If you go heavy it can be pretty salty.

Boshizzle
10-01-2011, 09:13 PM
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
10-01-2011, 09:33 PM
How much brown sugar should I cut in with it?

Boshizzle
10-01-2011, 09:37 PM
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.

tamadrummer
10-01-2011, 09:53 PM
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:

Corky
10-01-2011, 09:58 PM
I have done it that way with success. Made a tasty Brisket!

Sent from my Droid using Tapatalk

fr8erfxr
10-01-2011, 10:33 PM
I have been using Famous Daves Rib Rub on my briskets and have been very happy with the results.

JMSetzler
10-01-2011, 10:36 PM
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...

BlueHowler
10-01-2011, 11:43 PM
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...

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
10-02-2011, 12:06 AM
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
10-02-2011, 12:56 AM
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!

Ron_L
10-02-2011, 10:31 AM
Montreal Steak Seasoning (or the Tones clone, Canadian Steak Seasoning) is fantastic on brisket. The pieces are a little big and can bother some people so I give it a whirl in a coffee grinder to grind it a little. It is also great on a chuckie.

DirtyDirty00
10-02-2011, 10:40 AM
i might give it a try one time. all ive been using on briskets is lillys recipe with the mustard paste. that just makes some of the tastiest bark and burnt ends ive ever experienced and im worried that not using a paste like that wont end up with the same results :cry: so ive been shy and afraid to do anything else

h20loo
10-02-2011, 10:51 AM
My absolute favourite seasoning( I make my own because I also like it a little finer) for a tri-tip or sirloin tip.

JMSetzler
10-02-2011, 11:10 AM
My absolute favourite seasoning( I make my own because I also like it a little finer) for a tri-tip or sirloin tip.

What all goes in it? The ingredients on the jug don't give a lot of detail.

HeSmellsLikeSmoke
10-02-2011, 11:26 AM
To accommodate the saltiness I use more of it in the thick end and taper it down to the thin end.

El Ropo
10-02-2011, 02:40 PM
I've used the low sodium version of MSS many times on brisket and chuckies. It's always turned out great.

morgaj1
10-02-2011, 04:23 PM
What all goes in it? The ingredients on the jug don't give a lot of detail.

Here is a copycat recipe from food.com:

4 tablespoons salt
1 tablespoon black pepper
1 tablespoon onion, dehydrated
1/2 tablespoon garlic, dehydrated
1/2 tablespoon red pepper, crushed
1/2 tablespoon thyme, dried
1/2 tablespoon rosemary, dried
1/2 tablespoon coriander, dried


Read more: http://www.food.com/recipe/copycat-mccormick-montreal-steak-seasoning-366083#ixzz1ZerBcJcz