@goldengully: Replying to @saidul_islam_316 move over meemaw, we don't need your recipe anyways 😘@emw_halal #brisket #youngsheldon #bbq

Vøne :

This is the fake brisket recipe

anonymous25254 :

the actual recipe is Meemaws brisket recipe if you want to make yourself! Ingredients: 1 tbsp cumin, 1 cup brown sugar,2 tbsp smoked paprika, 3 tbsp dried mustard, 3 tbsp coarse Kosher salt 3 tbsp coarse black pepper, 1 cup beer (e.g., Lone Star or an amber ale) Instructions: Prep the Rub: Mix all of the dry ingredients (cumin, brown sugar, smoked paprika, dried mustard, salt, and black pepper) thoroughly in a bowl. Season: Trim excess fat from your brisket, leaving about a 1/4-inch cap. Pat the meat dry, then coat it generously with your dry rub. Marinate: Place the seasoned brisket in a Ziploc bag or wrap it loosely and refrigerate. Marinate for at least 24 hours to let the flavors penetrate the meat. Smoke Low & Slow: Preheat your smoker to 107°C (225°F) using hickory or oak wood. Place the brisket fat-side up and smoke for about 30 minutes, keeping the meat moist by spraying it occasionally with beer. Wrap & Cook: Once a good bark has set, wrap the brisket tightly in butcher paper or a double layer of thick foil, pouring in a cup of beer. Continue cooking until the internal temperature reaches 93°C (200°F) to 95°C (203°F). Rest: Remove from the smoker and let the brisket rest for at least 6–8 hours for maximum tenderness (or at least 1–2 hours in an oven set to 75°C / 170°F). Slice against the grain and serve!

Chibi :

1 cup brown sugar, 3 tbsp dried mustard, 3 tbsp kosher salt, 3 tbsp black pepper, 2 tbsp smoked paprika, and 1 tbsp cumin. The brisket is smoked at 225°F for 12 hours, spritzed with Lonestar beer, and rested for up to 8 hours.

🚨#1 otto rezero fan🚨🚨 :

the actual recipe if you want to make yourself! Ingredients: 1 tbsp cumin, 1 cup brown sugar,2 tbsp smoked paprika, 3 tbsp dried mustard, 3 tbsp coarse Kosher salt 3 tbsp coarse black pepper, 1 cup beer (e.g., Lone Star or an amber ale) Instructions: Prep the Rub: Mix all of the dry ingredients (cumin, brown sugar, smoked paprika, dried mustard, salt, and black pepper) thoroughly in a bowl. Season: Trim excess fat from your brisket, leaving about a 1/4-inch cap. Pat the meat dry, then coat it generously with your dry rub. Marinate: Place the seasoned brisket in a Ziploc bag or wrap it loosely and refrigerate. Marinate for at least 24 hours to let the flavors penetrate the meat. Smoke Low & Slow: Preheat your smoker to 107°C (225°F) using hickory or oak wood. Place the brisket fat-side up and smoke for about 30 minutes, keeping the meat moist by spraying it occasionally with beer. Wrap & Cook: Once a good bark has set, wrap the brisket tightly in butcher paper or a double layer of thick foil, pouring in a cup of beer. Continue cooking until the internal temperature reaches 93°C (200°F) to 95°C (203°F). Rest: Remove from the smoker and let the brisket rest for at least 6–8 hours for maximum tenderness (or at least 1–2 hours in an oven set to 75°C / 170°F). Slice against the grain and serve!

:) :

memaw did tell her recipe at the end of the episode....

aj.mkkj :

bro aint brisket pork?

secrettt🫢 :

IngredientsThe Dry Rub:1 cup brown sugar3 tbsp dried mustard2 tbsp smoked paprika1 tbsp cumin3 tbsp coarse Kosher salt3 tbsp coarse black pepperOptional: 1 tbsp garlic powder or onion powder (to taste)The Spritz & Braise:1 cup Texas beer, such as Lone Star (or any amber/dark ale)InstructionsPrep the Brisket: Trim excess, hard fat from a 12–15 lb brisket, leaving about a 1/4-inch fat cap.Apply the Rub: Mix all the dry ingredients together in a bowl. Coat the brisket evenly and allow it to dry brine in the refrigerator for at least 6 to 24 hours to let the flavors penetrate the meat.Smoke: Preheat your smoker to 225°F (107°C) using your favorite smoking wood (such as post oak or hickory). Place the brisket fat-side up and smoke for about 12 hours.Spritz & Wrap: After a nice "bark" has set (usually after several hours), spritz the meat with the beer every 30–60 minutes. Once the internal temperature reaches around 160°F to 170°F, tightly wrap the brisket in butcher paper or a double layer of thick foil, pouring the remaining cup of beer into the wrap.Finish the Cook: Return the wrapped brisket to the smoker and continue cooking until the internal temperature reaches about 203°F–205°F (or until a meat probe slides in with zero resistance).Rest: Remove from the smoker and let the brisket rest for at least 6 to 8 hours in a 170°F oven (or a well-insulated cooler) before slicing against the grain.

Z Broly :

Mima's brisket was revealed when Sheldon did it

coolpinkypieyapps :

(REAL RECIPE) the actual recipe if you want to make yourself! Ingredients: 1 tbsp cumin, 1 cup brown sugar,2 tbsp smoked paprika, 3 tbsp dried mustard, 3 tbsp coarse Kosher salt 3 tbsp coarse black pepper, 1 cup beer (e.g., Lone Star or an amber ale) Instructions: Prep the Rub: Mix all of the dry ingredients (cumin, brown sugar, smoked paprika, dried mustard, salt, and black pepper) thoroughly in a bowl. Season: Trim excess fat from your brisket, leaving about a 1/4-inch cap. Pat the meat dry, then coat it generously with your dry rub. Marinate: Place the seasoned brisket in a Ziploc bag or wrap it loosely and refrigerate. Marinate for at least 24 hours to let the flavors penetrate the meat. Smoke Low & Slow: Preheat your smoker to 107°C (225°F) using hickory or oak wood. Place the brisket fat-side up and smoke for about 30 minutes, keeping the meat moist by spraying it occasionally with beer. Wrap & Cook: Once a good bark has set, wrap the brisket tightly in butcher paper or a double layer of thick foil, pouring in a cup of beer. Continue cooking until the internal temperature reaches 93°C (200°F) to 95°C (203°F). Rest: Remove from the smoker and let the brisket rest for at least 6–8 hours for maximum tenderness (or at least 1–2 hours in an oven set to 75°C / 170°F). Slice against the grain and serve!

𝔱𝔰𝔲𝔶𝔲 :

meemaw's brisket kulfi when?

Lego-poser-1212 :

My father said hot damn

5⭐️nell. :

Sheldon leaked it

flowed>:3 :

🥱Bloergha😴 :

THATS the fake one

leg rick :

hot damn

Rosa (Smilers version) :

HOT damn

emil k :

deimyz :

I am a vegan but I always eat beef because the cow identified as an apple

it'smevlad :

that's the fake recipe

️Nigel Ocampo :

I think bro got the wrong recipe 😭💔💔

Taha :

My Meemaw said that she approves of this

who's j? :

bro Sheldon actually revealed it to his father