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

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, smoked brisket, elote (mexican corn) smoked sweet potato. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Elote is often referred to as Mexican street corn, as it is served by street vendors in Mexico. Elote is served on the cob with a combination of spicy, sweet, and salty flavors. Start with a high quality packer brisket. Trim and remove excess fat from the fat cap.

Smoked brisket, elote (Mexican corn) smoked sweet potato is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It’s easy, it is fast, it tastes yummy. They’re fine and they look fantastic. Smoked brisket, elote (Mexican corn) smoked sweet potato is something that I have loved my entire life.

To begin with this recipe, we must prepare a few components. You can have smoked brisket, elote (mexican corn) smoked sweet potato using 10 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Smoked brisket, elote (Mexican corn) smoked sweet potato:

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

In a medium bowl, bring together the sour cream, mayonnaise, and lime juice. Using a microplane or a garlic press, grate the garlic into the mixture. Place the potatoes directly on the rack or leave them on the cooling rack and set the whole thing in the smoker. Mexican street corn is corn on the cob that's been grilled, then slathered in mayo, and topped with chili, crema sauce, and crumbly cotija cheese ~ lime and cilantro make the flavors pop.

Instructions to make Smoked brisket, elote (Mexican corn) smoked sweet potato:

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

Place the potatoes directly on the rack or leave them on the cooling rack and set the whole thing in the smoker. Mexican street corn is corn on the cob that's been grilled, then slathered in mayo, and topped with chili, crema sauce, and crumbly cotija cheese ~ lime and cilantro make the flavors pop. I've already used this irresistible combo in my Mexican street corn salad , and today I'm having some fun with everybody's favorite potluck classic. As soon as your grill begins smoking, put potatoes in. Place brisket, fat side down on grill grate.

So that is going to wrap this up with this exceptional food smoked brisket, elote (mexican corn) smoked sweet potato recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!