When I did my brisket I used monteral seasoning and some sugar. I thought it tasted good, but the better half thought it was a little strong. Can I use more sugar to tone done the mss or is there a different approch?
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Some folks run Montreal type seasoning thru a burr grinder to make it less coarse.
Large bites of garlic/onion flakes can stand out.
Depends what she means by "strong".
Salty? Heat?-or a flavor she objects to?
Sometimes in bbq comps,or chili,there might be one ingredient that"offends" a judge.
Brisket is so large and dense,we are only seasoning the outside.
The flavor bite she gets,is usually only from the outside edge bite.
Yes,sometimes sugar can help balance the heat/salt.
Put some in your hand palm and taste it.
Is it something you might sprinkle on a pork chop/steak?
Unless you used 1/4 in thick,Montreal is kinda mild.
Hope this helps a little.
Large bites of garlic/onion flakes can stand out.
Depends what she means by "strong".
Salty? Heat?-or a flavor she objects to?
Sometimes in bbq comps,or chili,there might be one ingredient that"offends" a judge.
Brisket is so large and dense,we are only seasoning the outside.
The flavor bite she gets,is usually only from the outside edge bite.
Yes,sometimes sugar can help balance the heat/salt.
Put some in your hand palm and taste it.
Is it something you might sprinkle on a pork chop/steak?
Unless you used 1/4 in thick,Montreal is kinda mild.
Hope this helps a little.
I think you may have a point on grinding.She just said Pepper,which if it was a big chunk could be what happened. Never more than a sprinkling we like to taste the beef,if that makes sense. I will try grinding and maybe just a little more sugar. I also only let set in rub 6hrs. Would that have mattered that much?
Stop be your local thrift stores and yoy can usually pick up used coffee grinders for a couple of bucks.
Beats using the wife's new one.
Don't ask how I know.
Don't think setting should have caused it.
Beats using the wife's new one.
Don't ask how I know.
Don't think setting should have caused it.
Good tip. Grinding should tame it a bit and help it to blend in w/o changing flavor. I'm not a fan of big pepper/spice bits on Que myself.quote:Some folks run Montreal type seasoning thru a burr grinder to make it less coarse.
I saw a burr grinder in Sams/Costco lately for under $25. Probably not so great on expresso but excellent on spices.
I bought a Kitchen Aid, Professional Conical Burr Grinder for my coffee (very nice) and use my old blade coffee grinder for spices. Works well for me.
Pags you think I can ground my 1lb of spice through my current grinder then a little coffee to get out leftovers maybe even mix in and the wife won't know any difference?
Only if she likes spicy coffee. 
She doesn't like coffee, but I was afraid if I asked for myself your answer might weigh in that factor.(LOL) My daughter was wondering about birthday present. It looks like I will score on a new grinder and use old for spices.Thanks for the idea!!!
I use my old blade grinder to chop up some dried chipotle. It works but makes more dust than I prefer. I'm on the lookout for a cheap/used burr grinder to use. Even a turkish hand grinder.
Another thought on the Montreal Seasoning. You might like to experiment with making your own. That way you can custom blend it to make the Miss'es happy. Example Montreal Seasoning Recipe
I tried a trunk load of brisket rub recipes. It sure helped me understand what each ingredient had to offer to brisket rub. And... which ones made my wife remark "that's weird - what did you do?"
Another thought on the Montreal Seasoning. You might like to experiment with making your own. That way you can custom blend it to make the Miss'es happy. Example Montreal Seasoning Recipe
I tried a trunk load of brisket rub recipes. It sure helped me understand what each ingredient had to offer to brisket rub. And... which ones made my wife remark "that's weird - what did you do?"
Thanks Redoak, I have been trying real hard to concentrate on my smoking skills or lack of.I'm starting to feel a little better about how I go about the smoking part and now starting to work on the taste.My 10yr old coffee grinder is a two wheel burr grinder so I'm hoping it will work.I sure like the idea of learning to make my own rubs, to be self reliant and give me a feel of accomplishment. Thanks again!
Thanks for the recipe redoak. Noted and bookmarked. I've got a ton of rub, seasoning and sauce to whittle down before I add to inventory. But I'll get to it. Wife seems to think I've gone overboard. 
Cal,
Have you tried the Cookshack brisket rub??
I feel it has all the flavors you want in beef. And I have had good results incomps with it.
RandyE
Have you tried the Cookshack brisket rub??
I feel it has all the flavors you want in beef. And I have had good results incomps with it.
RandyE
Yep,they'd be amazed how many awards/championships have come from CS Brisket Rub and a little CS Mild Sauce.
Many of us find it productive to take a product that someone else has spent the time and money to make good and then tweak it slightly for our own needs.
Many of us find it productive to take a product that someone else has spent the time and money to make good and then tweak it slightly for our own needs.
quote:Originally posted by redoakNC:
...I tried a trunk load of brisket rub recipes. It sure helped me understand what each ingredient had to offer to brisket rub. And... which ones made my wife remark "that's weird - what did you do?"
How about some details? Sounds like it's what this thread is about.
RandyE,
No I haven't been able to try cs brisket rub. I wished they had charged me more money for the cs020 and put brisket rub in with the other two. I would have thought of it as a BARGIN, but I guess then again if I had bought a FEC I wouldn't be wondering.I hate to order when I'll be by there in the spring for now I'll make due with what I have. Never know maybe Redoak will cough up a little experience,please?
No I haven't been able to try cs brisket rub. I wished they had charged me more money for the cs020 and put brisket rub in with the other two. I would have thought of it as a BARGIN, but I guess then again if I had bought a FEC I wouldn't be wondering.I hate to order when I'll be by there in the spring for now I'll make due with what I have. Never know maybe Redoak will cough up a little experience,please?
quote:Originally posted by cal:
...I'll be by there in the spring for now I'll make due with what I have.
I think I know why, but it's not announced yet.
Why will you be there in the spring?
Smokin',
I always go to Dallas in the spring to see my widowed Sister-inlaw and there small two little boys.I want you and everyone here to know that Ponca City is on the way and there will be a personal apology and thank you to the fine people at COOKSHACK.
The thank you will be for the fine way they go about their business.You may call me old fashion,but the apology will be for not buying my cs020 direct from them. Not really a big deal, but to me.
Of course to get some of cs's fine products.
I always go to Dallas in the spring to see my widowed Sister-inlaw and there small two little boys.I want you and everyone here to know that Ponca City is on the way and there will be a personal apology and thank you to the fine people at COOKSHACK.
The thank you will be for the fine way they go about their business.You may call me old fashion,but the apology will be for not buying my cs020 direct from them. Not really a big deal, but to me.
Of course to get some of cs's fine products.
Ok guys the brisket was much better with the seasoning being ground.What spices will be good to add wuth the montreal steak seasoning that will not over power brisket? We do not like a lot of heat.
Thanks for posting,
Next time (sorry to be a pain) you might start a new thread. I'm sure people will want to ask questions and comment, but it would get lost under someone else's title.
Appreciate the details. While the ratios aren't the same, those are pretty standard for a brisket rub, so you found something that works and that's the key.
Next time (sorry to be a pain) you might start a new thread. I'm sure people will want to ask questions and comment, but it would get lost under someone else's title.
Appreciate the details. While the ratios aren't the same, those are pretty standard for a brisket rub, so you found something that works and that's the key.
Most good brisket cooks will tell you to learn to cook the meat,first-as that is 95% of the process.
Most NEVER learn,as they get so inolved in the tricks.
That said,I've cooked with a number of the best from around the country,and most agree.
The quality of the meat will mean a lot.
Start with salt,pepper,and garlic,and then some like onion powder.
Most said,add one ingredient at a time,and get some folks to sample.
Most agree that the product should taste like what it is and be slightly enhanced by any flavors we add.
Most feel the taster should go away,wondering what that vague, pleasant blend of flavor was-and not be hammered by it.
Now,it is rumored that Texans never add sugar.
I can't really agree that "none" do.
As to Redoak's thoughts on onion powder,the onion products can all be different in their raw and cooked state.
As an example,science confirms that some folks are "super tasters",and women more often than men.
On our team ,and many folks around us,folks trust my wife.
She can tell I've mixed onion powder in-when she walks in the house.
She is very much against it,and her tasting has paid off.
Many folks feel judges, and tasters in general, like a little sweet.
Heat is something personal,and there can be a real risk in turning someone off,with the first bite.
We,and many,like to balance sweet with heat.
The taster should taste at little sweet -up front,and just a touch of back heat-going away.
There is usually more to lose by turning someone off with a taste strange to them,than wowing them with it.
Some folks may add for color.
Some ingredients may be added for bark,and you wouldn't wish on all products.
Fresh herbs,and stand out flavors, may work better on short cooks.
18 hr cooks may not benefit from either.
Some products can scorch from high heat,or long cooks.
Sugar and paprika come to mind.
These are just a couple thoughts,as we are learning to cook the meat and maintaining the KISS approach.
Most NEVER learn,as they get so inolved in the tricks.
That said,I've cooked with a number of the best from around the country,and most agree.
The quality of the meat will mean a lot.
Start with salt,pepper,and garlic,and then some like onion powder.
Most said,add one ingredient at a time,and get some folks to sample.
Most agree that the product should taste like what it is and be slightly enhanced by any flavors we add.
Most feel the taster should go away,wondering what that vague, pleasant blend of flavor was-and not be hammered by it.
Now,it is rumored that Texans never add sugar.
I can't really agree that "none" do.
As to Redoak's thoughts on onion powder,the onion products can all be different in their raw and cooked state.
As an example,science confirms that some folks are "super tasters",and women more often than men.
On our team ,and many folks around us,folks trust my wife.
She can tell I've mixed onion powder in-when she walks in the house.
She is very much against it,and her tasting has paid off.
Many folks feel judges, and tasters in general, like a little sweet.
Heat is something personal,and there can be a real risk in turning someone off,with the first bite.
We,and many,like to balance sweet with heat.
The taster should taste at little sweet -up front,and just a touch of back heat-going away.
There is usually more to lose by turning someone off with a taste strange to them,than wowing them with it.
Some folks may add for color.
Some ingredients may be added for bark,and you wouldn't wish on all products.
Fresh herbs,and stand out flavors, may work better on short cooks.
18 hr cooks may not benefit from either.
Some products can scorch from high heat,or long cooks.
Sugar and paprika come to mind.
These are just a couple thoughts,as we are learning to cook the meat and maintaining the KISS approach.
Thanks guys, The montreal steak looks like it is a very good start,but it appears that when I'm putting it on for rub. I'm at 3parts mss and 1part sugar. That would appear to sweet.When we grill steaks I use Lawry season salt and black pepper, fact is for all grilling.Now the Lawry's and CS chicken rub have a rich aroma smell that I would like to figure out. I don't want as much heat as the chicken rub,but the other aroma. Any thoughts Redoak or anyone else?
Tom, you are correct on flavor of good beef and proper smoking. I never want to cover that up. That flavor is what I hope to accomplish with good notes and practice.
Tom, you are correct on flavor of good beef and proper smoking. I never want to cover that up. That flavor is what I hope to accomplish with good notes and practice.