THE BBQ BRETHREN FORUMS
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brisket rub- montreal steak seasoning?
- Thread starter boatnut
- Start date
I use it all the time. It tastes great! Some folks don't like the large pieces so you can run it through a coffee grinder if you want.
OSD
is Blowin Smoke!
I do them sometimes with just salt, pepper, and a little garlic.
Getting ready to rub one for tomorrow with Tone's Garlic & Pepper Blend. Sometimes I add salt, sometimes I don't. This time I think no salt.
Kevin
Quintessential Chatty Farker
- Joined
- Feb 6, 2005
- Location
- Southern Minnesota
Montreal steak works for most any beef for me.
Works for me also!
Bbq Bubba
somebody shut me the fark up.
- Joined
- May 3, 2007
- Location
- New Baltimore, Mi.
Grey Poupon??
yeah i figured what the heck...have tried yellow mustard on butts. but figured brisket deserved just a tad better treatment
Bbq Bubba
somebody shut me the fark up.
- Joined
- May 3, 2007
- Location
- New Baltimore, Mi.
yeah i figured what the heck...have tried yellow mustard on butts. but figured brisket deserved just a tad better treatment
Let us know what you think! :biggrin:
L
Lumpy
Guest
what does the grey poupon/yellow mustard do for it? is it a flavor thing or moisture thing? i'm a noob...forgive my ignorance...
Smokin Mike
is Blowin Smoke!
- Joined
- Sep 6, 2007
- Location
- St. Johns, FL
some people say mustard is only for hot dogs, some say you will never taste it, I am on the side of the fence that says you never taste it, just helps keep your rub on and moisture, but Grey Poupon, don't know cant wait to see what happens! wish I was boatnut friend!
and moisture, but Grey Poupon, don't know cant wait to see what happens! wish I was boatnut friend!
Brian in So Cal
Babbling Farker
- Joined
- Feb 12, 2007
- Location
- canyon Country, Ca, 91387
Boatnut, I don't have my glasses, does that say Canandian steak seasoning on the bottle? Well I guess Montreal and Canada are the same!:mrgreen:
yup thats what it says. i got it at GFS...looks/taste same as "montreal" seasoning... bon jour!
the mustard helps the rub stick. I've used yellow mustard on pork butts and never can taste the mustard. I had an XL jar of dijon so just trying that for grins. It's at about 160 now. I also put on a butt that had the buckboard bacon cure on it. Hopefully, I'll be eatin' good this week
