What episode is Meemaw's brisket?

"A Brisket, Voodoo, and a Cannonball" is the seventh episode of the first season of the American sitcom Young Sheldon. The episode aired on December 7, 2017.

What is the 3/2:1 rule for brisket?

Often used for other meats that require long, slow cooking on the barbecue, such as ribs, the 3-2-1 method essentially involves firstly smoking the meat as it is for three hours, wrapping it for the second two hours, and finally finishing the cooking unwrapped for the last hour .

How do you make brisket more flavorful?

Marinating is another option for smoked brisket . It is a general rule of thumb to marinate beef for a full 24 hours to ensure the fibers have absorbed the flavors as much as possible. For tender beef, you want to stick to an acid-based marinade, which is why lemon juice and vinegar are common choices.

What is the secret to a tender brisket?

It's a tough cut of meat, which is why the best way to cook brisket is a low-and-slow method: Long, slow cooking makes it tender.

Who is Meemaw's boyfriend?

Dale is the on-off boyfriend of Meemaw in Young Sheldon; they remain a couple by the end of the series, but Dale does not make an appearance in The Big Bang Theory.

What is the best flavor for brisket?

Wood pellets that are well-suited for brisket include oak, mesquite, hickory, and apple . Oak pellets provide a moderate smoke flavor, while mesquite offers a more intense taste. Hickory pellets give a strong, savory flavor, and apple pellets contribute a milder, sweeter taste.

Does brisket get more tender the longer you cook it?

The temperature of the meat begins to rise again -- which you want because brisket gets more tender the longer you cook it .

What is the tastiest part of brisket?

The point has extremely tender meat, to the point it falls apart, and it's also bursting with incredible flavor. The only difference is that the fat content is a lot, which means you'll have less meat to work with.

What is the best liquid to keep brisket moist?

After two or four hours of cooking, you can lightly spray your brisket with water, hot sauce, apple cider vinegar, or apple juice . You can do this every 30 minutes or every hour, based on preference.

At what temperature does brisket fall apart?

195°F to 205°F (90°C to 96°C) : This is often considered the sweet spot for the internal temperature of brisket. When the meat reaches this range, it's usually tender, juicy, and bursting with flavor. The collagen has broken down, and the meat is no longer tough.

Why is my brisket always tough?

Brisket contains a lot of connective tissue, which can make it tough . The type of connective tissue in brisket is called collagen. Cook the meat quickly and you get tough, dry meat. Cook a brisket slowly, with some liquid, and the collagen turns into gelatin.

What episode does Meemaw swat Sheldon on the bottom?

S3 E3 : Sheldon takes matters into his own hands when Meemaw refuses to drive him to a lecture; Georgie tries to impress Veronica with his new business venture.

What episode is Meemaw in?

S9 E14 : Sheldon's thrilled when his Meemaw (guest star JUNE SQUIBB) comes to visit, but his excitement quickly fades when she butts heads with Amy.

Why didn't Meemaw give George the recipe?

Young Sheldon George Sr. loved the brisket deeply and always acted on his best behavior to get Meemaw to give him the brisket recipe, though Meemaw refused because she didn't want George Sr. to marry Mary in the first place .

Meemaw's Brisket Recipe: a Taste Sensation Like No Other

Posted: Jul 16, 2023 · Last updated: Jul 16, 2023 · by Shai Cohen · This post may contain affiliate links

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Who knew the perfect brisket recipe would come from primetime television? Well, that’s the case with MeeMaw’s brisket recipe, thanks to CBS.

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While we enjoy the weekly adventures of Young Sheldon, let’s make it clear: MeeMaw’s brisket recipe is a highlight. The recipe includes the ingredients list for the dry rub, a few variations, and some much-needed substitutions. MeeMaw’s brisket just melts in your mouth.

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Ingredients
Instructions
Substitutions
Variations
Equipment
Storage
Pro Tips
Meemaw's Brisket Recipe
Comments

Ingredients

Beef brisket — 2 pounds
Onion powder — ½ tbsp.
Garlic powder — ½ tbsp.
Brown sugar — ½ cup
Paprika — ¼ cup
Chili powder — ½ tbsp.
Salt — ½ tsp.
Black pepper — ½ tsp.
Yellow mustard — 2 tbsp.

Meemaw's Brisket Recipe: a Taste Sensation Like No Other - Blend of Bites (1)

Instructions

Start by trimming the beef brisket. Trim the skin and remove the fat.

Set your oven to 320° F degrees and line a baking sheet.

Combine the dry ingredients in a mixing bowl to prepare the dry rub.

Coat the beef brisket with yellow mustard first, on both sides.

Follow that by coating the brisket with the dry rub on both sides.

Transfer to the oven, cover, and cook for five hours.

Rest an hour before serving.

Substitutions

Brown sugar — While brown sugar provides a rich flavor, along with some sweetness, MeeMaw’s brisket recipe can be done by using other sweeteners as well. Maple sugar is an ideal replacement. The latter will provide a caramelized taste, but you shouldn’t go overboard. We’ve also tried skipping brown sugar entirely, and while the results were good, we’d recommend sticking to it if possible.

Chili powder — Chili powder provides some much-needed spice to MeeMaw’s brisket recipe. But that doesn’t mean it’s irreplaceable. We’ve used cayenne pepper instead, and we were fairly satisfied with the results. Crushed red pepper would be fine along with a hot sauce, or maybe half a tablespoon of Tabasco is what you need.

Paprika — Paprika is exactly what you need for a proper dry rub, so we’d recommend sticking with it. Still, keep in mind that you will already be using chili powder, and the two are generally used interchangeably, so you could also skip this one. Dried cumin will work as well.

Variations

Add some flair — If you’ve found MeeMaw’s brisket recipe lacking in the flair department, try a cup of Lone Star beer, originating from Texas. It will help moisturize the brisket, along with providing a unique flavor. Try it out!

Marinate it — While MeeMaw’s brisket recipe doesn’t have a marinade, that could easily change. A combination of apple cider vinegar, Worcestershire sauce, and ketchup worked great for us. Prepare the mixture and marinate the brisket overnight. You will be amazed at the results.

Meemaw's Brisket Recipe: a Taste Sensation Like No Other - Blend of Bites (2)

Equipment

Measuring cups and spoons

Butcher knife

Mixing bowl

Baking sheet

Oven

Storage

Wrap the leftovers with aluminum foil and transfer them to an airtight container. Once stored in your fridge, the leftovers will last for two days.

Transfer the leftovers to a freezer bag. Once frozen, the leftovers will last for three months.

Pro Tips

The brisket — MeeMaw’s brisket recipe is simply the best, but only if you follow the instructions properly. We need to handle the meat carefully, and that means trimming the skin well and removing the fat. You can use a butcher knife for that, although you could also ask your vendor to do it for you.

The rub — No meat, let alone brisket, is complete without the rub. Although MeeMaw’s brisket recipe makes the ingredients for the rub clear, keep in mind that you can always adjust the amount for your taste.