With the cumin, paprika, and coriander seed, the brisket had an almost latin flavor. We really liked it! I tripled the recipe and left out the celery seed and brown sugar. Next time I will only use one tablespoon of salt per brisket. I used a smoker to cook them. I smoked three three pound briskets for two hours @ 180*, then basted them with a stick of butter that had a tablespoon of pepper mixed in. I continued to smoke them @ 180* for two more hours. I then wrapped each brisket in foil and finished smoking them @ 225* for five more hours. After resting in the foil for a half an hour, I sliced into them and they were really great! Thanks CountryLady for sharing this unique rub!
This rub has a wonderful toasted aroma and taste, might be a bit sweet for my taste but great overall results. I would prefer to smoke this over a day and low heat if I had the proper equipment, but this makes a close second.
I had made this on the weekend. Turned out great. Followed the recipe exactly, except I only found hickory chips to smoke the brisket so I used that. It was very tasty but I will have to admit it still didn't taste like the real Montreal Smoked meat. Must be the brisket. Canadian cows are just not the same as the USA. But it was wonderful none the less and I will be making it again that is for sure.
Excellent...skip the brown sugar