Hi, I am Joana. Today, we’re going to make smoked brisket, elote (mexican corn) smoked sweet potato recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. This time, I am going to make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Smoked brisket, elote (Mexican corn) smoked sweet potato Recipe
Smoked brisket, elote (Mexican corn) smoked sweet potato is one of the most well liked of recent trending meals in the world. It is simple, it’s fast, it tastes delicious. It is appreciated by millions daily. They are fine and they look wonderful. Smoked brisket, elote (Mexican corn) smoked sweet potato is something which I’ve loved my entire life.
To get started with this recipe, we must first 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 cook it.
The ingredients needed to make Smoked brisket, elote (Mexican corn) smoked sweet potato:
- Make ready 4 Cobbs corn with husk on with no silk
- Prepare 1 ] 3 pound fat cap on top brisket cut off large amount of fat
- Take 4 large sweet potatoes washed with skins on
- Take 4 tbs olive oil to rub potatoes
- Get Sea salt and fresh cracked pepper enough to sprinkle over potato
- Get 8 top butter
- Get 4 tbs Brown sugar
- Make ready Mayonnaise parmasan cheese hot sauce in bottle ordry red powder
- Take Spices for the brisket. Tbs garlic powder tbs onion powder, 2tb
- Get Season salt 2tbs brown sugar 2 top chapote powder mix in bowl
Steps 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
So that’s going to wrap it up for this distinctive dish smoked brisket, elote (mexican corn) smoked sweet potato recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Happy cooking.
