Smoked brisket, elote (Mexican corn) smoked sweet potato. 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.

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

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

Roasted sweet corn is pretty hard to beat during the summer months. It usually requires little more than a pat of butter and a sprinkle of salt and pepper, but don't let the season pass without making elote, that beautiful mess of crema, mayonnaise, and cotija cheese that only makes roasted summer corn more. Mexican street corn is a staple of summer and it's easy to make at home! Top char-grilled corn on the cob with a tangy, creamy sauce, sprinkle with crumbled How to Make Mexican Street Corn (Elotes).

Smoked brisket, elote (Mexican corn) smoked sweet potato Schritt für Schritt

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.

Swaps & Substitutions for Mexican Corn. Mexican crema: Look for crema alongside the sour cream. These smoked sweet potatoes are great as as savory side dish or add on a few dollops of real cream butter with brown sugar. I tried the rub on a beef brisket and some beef ribs the other day and our entire family enjoyed it tremendously. I also made a batch of the barbeque.