psb question

[Scott M.]

Have any of you ever used Montreal steak seasoning instead of s&p? About how long should it take to get to 160 degrees right out of the fridge? (I got a pair of chuck roasts that weigh 6.6# together.)

 

[Morgan C.]

Have any of you ever used Montreal steak seasoning instead of s&p? About how long should it take to get to 160 degrees right out of the fridge? (I got a pair of chuck roasts that weigh 6.6# together.)

I have not tried Montreal steak seasoning with PSB...but I have no doubt it will be good! I use Chicago steak seasoning quite often...temp...well we need to know how your cooking it? WSM, kettle? What temp will you be running? I normally do mine indirect on the performer...about 350 with smoke and most are about 3 to 4 lb chucks...normally 1 and 1/2 to 2 hours I suppose!

 

[Scott M.]

Thanks, Morgan. I guess that would be helpful info. I am smoking on wsm, shooting for 250, and will be using hickory. I hope to transfer to oven when I hit about 160.

 

[Morgan C.]

Thanks, Morgan. I guess that would be helpful info. I am smoking on wsm, shooting for 250, and will be using hickory. I hope to transfer to oven when I hit about 160.

No problem Scott....ur looking at 3 and 1/2 to 4 hours at that speed...good luck with it!! Enjoy!! It's surely good stuff!

 

[Tim McCann]

Scott, I have used Montreal on PSB. I always add more pepper though.

 

[Rich Dahl]

I've used various seasonings on PSB including MSS which was quite good in IMHO. Kind of hard to screw up PSB it's very forgiving.