a different marinade

It's pretty popular here in texas. I've used it several times. A really good and intense marinade. It is pretty salty so no need to salt your flat. The longer you let marinate the stronger the flavor. Good luck and let us know how you like it.

I use Dale's when my best bud wants to make "his" Big Daddy Burgers.

The stuff is good but BE EEEEEEEASY. We're talking about a serious mistake if you use too much of Dale's on anything. Strong isn't a good enough word.

I put the flat on today at 300pm... 250 degrees,in my 050, with 4 oz of cherry wood. The only seasoning I put on it was Dales. When I opened the bag it marinated in, my first sniff smelled... coffee. Dont know why. Its on now... outside temp is right around 20. And 1 hr into the smoke, that wood smoke curling out the top suuuure does smell goood now. Im aiming for 185 tonite, more for slicing. More later....

bob

Brisket hit 186 at 620 tonite, a bit sooner than expected. I remembered to take a couple of pics before taking it in the house. We really like this method for sliced brisket. Smoke flavor coes all thru the meat. We really likes this marinade.. great flavor compliment to the beef. I may try injecting some next time as well. Finished product was juicy as is evidenced in the second pic.

the second pic .. Im not smart enough to do 2 at once.

Looks great, cadillac. Three questions:

What temp do you cook at?
Do you foil? And if so, at what temp?
How long did you let it marinade in Dale's?

Some of the Memphis in May guys used to use it as a pork injection,years back.

They cut it with water about three to one.

It is sort of a concentrated soy sauce.

Dennis... I cooked it at 250. Marinated overnite... maybe 20 hrs. Only time I foil anything is to keep in heat if I put in a cooler to rest. You are right Tom.. it DOES seem really concentrated, but on beef it was fine straight. We really liked the overall flavor better than using rubs. Its gonna happen again at our house.

bob