10 Minutes to Cooking Appetizing Smoked brisket, elote (Mexican corn) smoked sweet potato

Smoked brisket, elote (Mexican corn) smoked sweet potato is the nomero uno that comes to most people’s mind when it comes to a perfect meal. Today, we will tell you procedures on serving a comforting Smoked brisket, elote (Mexican corn) smoked sweet potato.

Smoked brisket, elote (Mexican corn) smoked sweet potato

We hope you got benefit from reading it, now let’s go back to smoked brisket, elote (mexican corn) smoked sweet potato recipe. You can have smoked brisket, elote (mexican corn) smoked sweet potato using 10 ingredients and 4 steps. Here is how you achieve that.

Firstly, below are the ingridients that you should ready to cook Smoked brisket, elote (Mexican corn) smoked sweet potato:

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

After preparing the ingridients, now we are ready to make our delightful 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.

This Mexican Grilled Corn aka elote is the perfect summer grilling recipe. Fresh corn smothered in creamy mayo, smokey spices, and salty cotija cheese! Chili Powder, Smoked Paprika, Cayenne Pepper, Garlic Powder, and Cumin – the perfect blend of spices to achieve those Mexican inspired. The elotes (Mexican street-style grilled corn rubbed with chipotle mayo, cotija cheese and lime) are just as scrumptious. Oh, and you can't pass up Mexican food in Singapore isn't all about tacos and burritos – at least not here.

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

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