Recipe: Tasty Smoked brisket, elote (Mexican corn) smoked sweet potato

Smoked brisket, elote (Mexican corn) smoked sweet potato. These smoked sweet potatoes are great as as savory side dish or add on a few dollops of real They are ready for the smoker! Smoked corn beef brisket for St. Patricks day is not only traditional. it's melt in your mouth good.

It's tasty yet easy to make with just a few ingredients. Elote (aka Mexican Street Corn) is an unbelievably popular antojito (little craving or street food) that you can find all over Mexico and the US. Elote will have you reconsidering your stance; or, at the very least, make one incredible exception. You can have Smoked brisket, elote (Mexican corn) smoked sweet potato using 10 ingredients and 4 steps. Here is how you cook it.

Ingredients of Smoked brisket, elote (Mexican corn) smoked sweet potato

1. Prepare 4 of Cobbs corn with husk on with no silk.
2. You need 1 of ] 3 pound fat cap on top brisket cut off large amount of fat.
3. It's 4 of large sweet potatoes washed with skins on.
4. Prepare 4 tbs of olive oil to rub potatoes.
5. Prepare of Sea salt and fresh cracked pepper enough to sprinkle over potato.
6. Prepare 8 of top butter.
7. Prepare 4 tbs of Brown sugar.
8. Prepare of Mayonnaise parmasan cheese hot sauce in bottle ordry red powder.
9. It's of Spices for the brisket. Tbs garlic powder tbs onion powder, 2tb.
10. It's of Season salt 2tbs brown sugar 2 top chapote powder mix in bowl.

The mayo becomes more like a creamy sauce, absorbing. Smoking a small brisket is not normally done. However, the marinade in this recipe helps to keep the brisket tender and moist. Corn Ideas: Try corn on the cob, Mexican street corn (elote) or Louisiana cornbread.

Smoked brisket, elote (Mexican corn) smoked sweet potato step by step

1. For the corn on the Cobb pull husks back but not off. Pull the silk off all 4 corns push back the husk to cover the corn soak in water for 20 mins put bbq for hour take the corn off the bbq pull back husks rub on manonyse no kraft mayo! parmasan cheese chili powder and lemon if you want..
2. 4 Sweet potatoes rub with olive oil sea salt and cracked pepper wrap in foil put corn and sweet potatoes in other bbq on the last 2 hours of the brisket cooking..
3. Salt with a thin layer of salt on the brisket for 2 hours then rinse and pat dry. Put on try mix season salt garlic, onion, brown sugar, red chili powering a bowl then fat cap down rub in mixture the flip and rub on the top. Let set for like hour..
4. Set up your smoker and grill lite the smoker at temp 225 forfeit put brisket fat cap up smoke for 6 hours untill internal temp is 180 ° take out and wrap with butcher paper if you don't have paper bag will work put back in smoker for another 4 hours untill temp comes up to 190• 200• degrees take out and let it rest. Then cut.

Elote is classic Mexican street corn, grilled and slathered in a irresistible sauce. This recipe has an added bonus: built-in handles for easy eating! What makes elote so irresistible is the contrasts of flavors and textures. You've got the sweet corn, charred to smoky perfection on the grill, then the. We call this Mexican corn elotes, but it should just be known as the best corn EVER!