Originally Posted by oldschoolbbq
Looks great Scoop. Just a little more cost than I can handle for the amt of meat you get
Have fun and......
Thanks! I usually have thighs from Costco around because I feed them to my dogs. @ $0.99 it's not so bad. Once I have room in the freezer I will get a 40# case of quarters at Restaurant Depot for $0.59. I only get the ribs when I find them on sale.
Originally Posted by JC1947
I sprinkle 25% less sodium Montreal Chicken on my spatchcock chicken after I rub with CBP&G and mist with EVO.
That sounds like a good plan too. thanks!
Originally Posted by RavenClan
have you tried the Montreal on a Brisket ?
and like you i make my own rub but i do like to try other "spices" just to see what happens and if i can get the OMG look from my taste tester's !!
I have not done a brisket yet. I have to convince the wife that it will not be dry and stringy. She is always skeptical about something I smoke until she tries it. Then I get the OMG, both the look and the verbal.
B.S. (before smoker) I had formulated a poultry rub that was fantastic on all birds cooked all ways except fried chicken. Every time I think I'm going to make it, I end up grabbing the Costco stuff and adding sugar and GBP. It is so close to what I used to make.
I rub the chicken with either that, or Jeff's plus my stuff, depending on if I am going to add Buffalo sauce or BBQ sauce. Either way they are a hit with the wife, and even her daughter who almost does not like meat.