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I was in WW today and found a bottle of Dales Steak Seasoning. Ive never tried it before and liked the list of ingrediants, except it has MSG. Frowner I am going to smoke a 6.7 lb brisket flat tomorrow and thought this would be a fine experiment. I searched for the sauce on the Forum and didnt get any hits. Any one else use it? Ill followup on this tomorrow as it progresses. Smiler

bob
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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. Smiler 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.

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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. Smiler

bob

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