Meemaw's Brisket Recipe: a Taste Sensation Like No Other - Blend of Bites (2024)

FAQs

Meemaw's Brisket Recipe: a Taste Sensation Like No Other - Blend of Bites? ›

"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.

"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.

Common go-to rubs include seasonings like garlic, herbs, and spices. Just be sure to take it easy on the rub so that your brisket doesn't come out too salty. If you plan to mop or baste your brisket while smoking, be sure to coordinate the flavors properly with your rub. Marinating is another option for smoked brisket.

That's why you will most often see recipes that indicate a low temperature for a long cooking time. But it doesn't need as much time as most people think. Three hours on 325 F will tenderize plenty, as long as your brisket is a flatter cut and doesn't weigh much more than three pounds.

When placing your meat, make sure the fattest side is facing upward. You want to do this so that the fat can dribble down over the meat to keep a brisket moist and juicy for longer.

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.

The kids brainstorm ways to resolve a family feud when Meemaw refuses to give George Sr. her brisket recipe. The kids brainstorm ways to resolve a family feud when Meemaw refuses to give George Sr.

Annie Potts (born October 28, 1952 in Nashville) is an American television, movie and voice actress. She starred in the two Ghostbusters movies and the first two Toy Story movies. She is best known for playing Mary Jo Shively in the CBS sitcom Designing Women and as Sheldon's MeeMaw in Young Sheldon.

Why does my brisket taste weird? ›

Over-smoked meat typically has been exposed to too much smoke for too long. Over-smoked meat isn't usually bitter but has a strong, pungent smoke flavor that is unpleasant. Badly smoked meat has a bitter taste. It might even make the tip of your tongue tingle from the creosote.

Marinating helps tenderize tough cuts by breaking up the muscle fibers. But low, slow cooking does that, too, so no need to marinate when you're smoking brisket. Brown and Ayala start with high-grade brisket from a ranch in Iowa, and season it with nothing more than a dry rub of equal parts salt and pepper.

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

Keeping a water pan in the smoker is the best way to retain moisture. After the first 2-3 hours start spritzing your brisket with water, apple juice, hot sauce or apple cider vinegar every 30 minutes to an hour. This helps keep it moist and stops it from burning.

It sounds like it isn't done yet and the internal fat and connective tissues haven't had a chance to render yet. If it were overcooked it would most likely be falling apart. Of course, you could just have a tough brisket.

Mind you, it is a little faster. The meat still needs a couple of hours in a higher temperature range to fully render fat and dissolve collagen. Brisket can be done in a range of 200-210°F (93-99°C), but as a general rule, it's safe to bet on 203°F (95°C). Brisket should be tender but not so tender it's falling apart.

The substantial fat content in brisket serves multiple purposes during the cooking process. Firstly, the fat provides flavor and moisture to the meat, resulting in a succulent and juicy end result. As the brisket cooks, the fat slowly renders and melts, basting the meat from within and keeping it moist and flavorful.

Chuck Roast is referred to as “poor man's brisket” because it's a cheaper cut of beef that can be prepared the same way.

Use a drip pan filled with water beneath the grate to catch the drippings and maintain moisture levels inside your Big Green Egg, further ensuring a moist, tender brisket. Temperature Monitoring: Maintain a consistent smoker temperature between 225°F and 250°F (107-121°C).

When purchasing a brisket, you'll find there are three USDA grades. Select is the lowest grade, you'll find these at your local grocery store or a restaurant chain. Choice brings more flavor and tenderness and can be found at most supermarkets and butchers. Prime is the highest grade of meat.