Hello everybody, it’s Drew, welcome to our recipe site. Today, we’re going to make a special dish, smoked brisket, elote (mexican corn) smoked sweet potato. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
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Smoked brisket, elote (Mexican corn) smoked sweet potato is one of the most favored of current trending meals on earth. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. Smoked brisket, elote (Mexican corn) smoked sweet potato is something which I have loved my entire life. They are nice and they look fantastic.
To begin with this particular recipe, we must prepare a few ingredients. You can have smoked brisket, elote (mexican corn) smoked sweet potato using 10 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Smoked brisket, elote (Mexican corn) smoked sweet potato:
- Take 4 Cobbs corn with husk on with no silk
- Get 1 ] 3 pound fat cap on top brisket cut off large amount of fat
- Prepare 4 large sweet potatoes washed with skins on
- Prepare 4 tbs olive oil to rub potatoes
- Take Sea salt and fresh cracked pepper enough to sprinkle over potato
- Prepare 8 top butter
- Take 4 tbs Brown sugar
- Get Mayonnaise parmasan cheese hot sauce in bottle ordry red powder
- Make ready Spices for the brisket. Tbs garlic powder tbs onion powder, 2tb
- Make ready Season salt 2tbs brown sugar 2 top chapote powder mix in bowl
Elote will have you reconsidering your stance; or, at the very least, make one incredible exception. 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! The classic Mexican street food of corn on the cob charred on the grill, then slathered in a spicy and creamy chili-, garlic-, and Cotija cheese-spiked sauce.
Instructions to make Smoked brisket, elote (Mexican corn) smoked sweet potato:
- 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.
- 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.
- 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.
- 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
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! The classic Mexican street food of corn on the cob charred on the grill, then slathered in a spicy and creamy chili-, garlic-, and Cotija cheese-spiked sauce. Grilling shucked ears of corn directly over very hot. Smoked brisket, elote (Mexican corn) smoked sweet potato. Panther City: A barbecue spot with a distinct Tex-Mex twist.
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