Hi All I read a lot about using this seasoning on Brisket, just wondering "IF" it would be good on a smoked Pork Butt?
Hi Dan. IMO, Montreal is better on beef than on pork. We like a pork rub with some sweetness in it, so I never use the montreal on pork cooks, but it is definitely my go-to for beef.
TulsaJeff's rub recipe is good for both pork and beef. Here is another rub I've used quite a bit lately on pork:
Memphis Magic Dust Rub Recipe
3/4 cup firmly packed dark brown sugar
3/4 cup white sugar
1/2 cup paprika
1/4 cup Morton's kosher salt
1/4 cup garlic powder
2 tablespoons ground black pepper
2 tablespoons ground ginger powder
2 tablespoons onion powder
2 teaspoons rosemary powder
Yield, makes about 3 cups.
Yep, loins too!
I use my go to rub for Pork and another of my Rubs for Chicken , but Beef needs Cracked Black Pepper and Saty(kosher) - sometimes Garlic and Onion .Period.
But I tend to be a bit Anal about my BBQ . . .
There must be different Montreal Steak Seasonings, because I know many, many people love it.
I tried it one time, and I thought it was terrible. I thought it tasted like little pieces of salty cardboard that wouldn't even dissolve in my mouth after hours of smoking. Worst rub I ever tried!!! So I thought maybe I used too much, and tried it again with only a small amount. Still tasted like salty cardboard chips!!!
Bear....my Hubby would agree with you about the seasoning. He said don't make him any dinner off the grill if it has "that crap" on it. He described it about like you did. I do use it sparingly...and yes...agree its better on beef than pork. My 2 cents!
Every spice company seems to have their own version of it now. Some are probably better than others. I'm not sure which brand I have, but it's my go-to for prime rib roasts.
I would not use it on pork, though.
I thought Mrs Bear & I were the only ones.
I might have the old jar around here yet. If I do I'll look where it came from. I'm thinking McCormick's, but I'm not sure.
I agree with Bear and the others , a fresh homemade Rub can't be beat.
I worked a Restaurant that used this on thier Steaks and Burgers ; I had several regulars ask me 'not to add the seasoning ,just use S/P.'
I love the Montreal Steak Seasoning. It is my favorite seasoning for ribeyes, brisket, and burgers, and I even love it on smoked chicken. I have not tried it on pork yet.I tried the Weber Chicago Steak seasoning and like the McCormick Montreal Steak seasoning the best.
OK, I checked----It is McCormick's Montreal Steak that we despise. Funny because I like all other McCormick's products I have tried.
I use a number of home made rubs, but not on Beef. My Beef just gets Worcestershire (Thick), and CBP, Gar Pow, and Onion pow on top.
I wouldn't complain about a thing if my wife went out and used the grill or smoker. It might be like shoe leather but Id eat it with a smile on my face. BBQ is a labor of love.
Hi all I tried many different rubs on my 8-10 briskets that I've smoked so far..The Mc Cormicks Montreal Steak seasoning so far was the best. Next time I'm going to use it on the butts. and see what they taste like.
PS Niether me or my wife normally don't use salt in out cooking.
For ribs just use an extremely light dusting
Dan try using the montreal as an addition to a rub
Omit the first 2 and replace with montreal
Philly Style Dry Rub:
Philly Style Dry Rub/Montreal Steak seasoning Hybrid: