Easiest Way to Cook Delicious Smoked brisket, elote (Mexican corn) smoked sweet potato Recipe

Smoked brisket, elote (Mexican corn) smoked sweet potato. See great recipes for Lee's Hickory Smoked Whole Beef Brisket too!. Smoked brisket, elote (Mexican corn) smoked sweet potato. I did this because women can't smoke meat!

I did this because women can't smoke meat! Look at that smoke ring and it's tender and juicy. Corn Custard -Torta de Elote/ Milho. You can cook Smoked brisket, elote (Mexican corn) smoked sweet potato using 10 ingredients and 4 steps. Here is how you achieve that.

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

1. You need 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. You need 4 tbs of olive oil to rub potatoes.
5. You need of Sea salt and fresh cracked pepper enough to sprinkle over potato.
6. It's 8 of top butter.
7. It's 4 tbs of Brown sugar.
8. You need 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.

Smoked brisket, elote (Mexican corn) smoked sweet potato.. Panther City: A barbecue spot with a distinct Tex-Mex twist. Options include brisket elote (Mexican sweet corn topped with brisket and queso fresco hot sauce), smoked barbacoa (beef cheek), and tacos made with brisket trimmings. No, brisket and Brazilian tomato slaw are not a classic combo, but the slaw would fit right in with this smoked brisket with a cumin, paprika, and chili powder rub.

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.

Cap the meal with avocado slices. Cap the meal with avocado slices. Place corn, unstacked, onto wire racks. Place the racks into the smoker. Add wood chips according to manufacturer's directions.