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

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

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.

Jump to:

• 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.

Instructions

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

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

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

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

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

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

7. 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.

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.