One brisket but two different rubs wanted. Divide the brisket?

[Tallbald]

Good success on the SPOG rub with my first brisket. Delicious, tender and juicy using the techniques I studied here. But I also loved the sirloin roast rubbed with a Montreal style rub. Spicy and mouth watering.
Ever use one rub one end or side of a brisket and a different rub on other half? I asked before once about dividing a brisket and understand many thought it's not usually a good idea.
I can't buy or store two whole briskets. Sale ends this week and I'm going to buy one which will stuff our freezer.
How could this be handled maybe?
Thanks. Don.

 

[tallbm]

In your case I would just season half and half.

I think you will come to find that they aren't that much different in flavor.
I believe the main difference is that Montreal may not use Onion or Garlic (can't remember, it will use some sort of Red/Cayenne pepper, and I'm not sure if Montreal uses MSG or not.

That is basically the difference.

I can get fairly close to regular Montreal seasoning flavor by going SPOG and adding a little bit of Cayenne pepper to one side of the meat. It is a really good and substitute for less money and uses seasonings I always keep on hand.

Best of luck! :)

 

[SonnyE]

Maybe tie some butchers twine around the middle, then season like Tall said, 1/2 and 1/2.
Put 1 toothpick in side '1', and two in side '2'. :rolleyes:

Call it the Mason/Dixon line of Brisket... :confused:

 

[Tallbald]

Excellent. I can think outside the box and do half and half.
Here's the ad which says :
Beef Brisket
USDA Choice. Boneless. Deckle-Off. ¾" Trim. 12½ lb. avg. piece.

764043
FRESH
Price: $2.89
Does "deckle off" mean there's no point? Meaning no burnt ends?
That's not good.... Don

 

[tallbm]

Excellent. I can think outside the box and do half and half.
Here's the ad which says :
Beef Brisket
USDA Choice. Boneless. Deckle-Off. ¾" Trim. 12½ lb. avg. piece.

764043
FRESH
Price: $2.89
Does "deckle off" mean there's no point? Meaning no burnt ends?
That's not good.... Don

For many areas, that seems like a decent deal.
The "deckle" is a big chunk of super hard fat that is on one side of the brisket between the Point and the Flat.
When tripping a brisket this piece is usually removed because it is so hard and may not render down properly... it doesn't add a whole lot of benefit by being kept on the brisket.

They basically have removed and somewhat trimmed these briskets for you so it's nice to save you some time and effort if you trim your briskets.

If this brisket is a full packer then you should have both the point and the flat. The add doesn't state if it's a packer or not but at 12 pounds on average I bet it is. I hope this helps :)

 

[Tallbald]

Thank you. I thought the "deckle" might be another name for the point or some edible meat portion. Glad to understand. Don.