Dale's Seasoning Question?

[UWFSAE]

Not sure how many of you have had Dale's Seasoning but this stuff is pretty popular in Florida, Georgia and Alabama and in college this was a killer marinade for less than Prime (or even less than Choice) beef for grilling.

http://www.dalesseasoning.com/



Now this stuff is a concentrate and is quite salty.  It's heavy on the soy sauce flavors and there are some garlic and onion notes in the background.  So what does all this have to do with the price of tea in China?

I'm trying to figure out how to incorporate it into a simple brisket injection liquid.  I'll be using a rub with salt, pepper, cayenne, a little cumin, a little chili powder, a little garlic powder.   Good packer briskets have been in short supply and I promised one to my tournament staff for when I host about eight colleges and universities on my campus; I had to settle for an overtrimmed whole brisket that is relatively uniform in thickness. 

So ... what to cut the concentrate with?  Melted butter?  Definitely.  Beef broth?  Yup.  Worcestershire?  Can't hurt.  Hot sauce?  Possibly? 

But I need something else ... apple juice?  Beer?

So ... any ideas from you guys?

[drholly]

I've never tried it, but am always interested in these types of experiments - looking forward to your report.

[LostArrow]

I mainly use Dales for wild game.
If it wasn't for Dales I couldn't eat wild duck
I keep both regular & low salt ( only relative still a lot of salt!)
Sometimes Dales can overpower the meat taste!
I'd try injecting with butter, broth & Worchishire without the Dales.

[sliding_billy]

My standard brisket injection is beef bullion.  Probably would mix well with Dale's.

[Keymaster]

I have to have dales shipped here, It makes the best smoked salmon brine

[nepas]

I like Moore's much better than Dales.

http://mooresmarinade.com/

[UWFSAE]

@Nepas, Moore's is definitely tasty but Dale's is a "nostalgia flavor" for me ... but if the saltiness is too much I'd give Moore's a shot since I recall it having much less sodium.
@LostArrow, the butter/broth/Worcestershire is pretty much my standard but I'm hoping that a moderate amount of Dale's won't overpower the other elements.  Oh, the things we do for science ...

Here's what I think I've settled on:

2/3 cup beef broth (Kitchen Basics low sodium)
1/4 cup melted butter
1/4 cup Dale's Seasoning
1/4 cup Worcestershire
2 tbsp Tabasco Chipotle

I'll hopefully inject in it about 18 hours prior and do a molasses schmear for a basic brisket rub, hold in the fridge and then let it go overnight with hickory or pecan for an EARLY Saturday morning deadline.  Then, just wrap it and take it up to campus and let the unwashed masses gorge on eight pounds of beef ...

[Savannahsmoker]

I like Moore's much better than Dales.

http://mooresmarinade.com/

Always looking for something new so would you please post the sodium content of Moore's

Thanks

[Rummm]

Have you tried Publix brand of "Dales"? Lot less salty and has great flavor?

[UWFSAE]

Sigh ... my kingdom for a Publix.  Kroger is the best option in these parts, sadly.  Dale's does make a low sodium version of their sauce but I grabbed the original out of habit.

[Rummm]

Sigh ... my kingdom for a Publix.  Kroger is the best option in these parts, sadly. 

Ooops, forgot how far west you were, sorry