Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, smoked brisket, elote (mexican corn) smoked sweet potato. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Smoked brisket, elote (Mexican corn) smoked sweet potato is one of the most favored of recent trending foods on earth. It’s enjoyed by millions every day. It is easy, it is quick, it tastes yummy. They are fine and they look fantastic. Smoked brisket, elote (Mexican corn) smoked sweet potato is something that I’ve loved my whole life.
The Best New And Exclusive Varieties For Your Gardens! Read Customer Reviews & Find Best Sellers. Smoked brisket, elote (Mexican corn) smoked sweet potato. Elote is classic Mexican street corn, grilled and slathered in a irresistible sauce.
To get started with this particular recipe, we have to prepare a few components. You can cook smoked brisket, elote (mexican corn) smoked sweet potato using 10 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Smoked brisket, elote (Mexican corn) smoked sweet potato:
- Make ready 4 Cobbs corn with husk on with no silk
- Make ready 1 ] 3 pound fat cap on top brisket cut off large amount of fat
- Get 4 large sweet potatoes washed with skins on
- Prepare 4 tbs olive oil to rub potatoes
- Prepare Sea salt and fresh cracked pepper enough to sprinkle over potato
- Get 8 top butter
- Prepare 4 tbs Brown sugar
- Take Mayonnaise parmasan cheese hot sauce in bottle ordry red powder
- Prepare 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
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 instructions For the corn on the Cobb pull husks back but not off.
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
Grilling shucked ears of corn directly over very hot. Smoked brisket, elote (Mexican corn) smoked sweet potato instructions For the corn on the Cobb pull husks back but not off. For this method you load the crema into the squirt bottle, and drizzle it over the smoked corn. After which a generous sprinkling of seasonings (salt, ancho chili powder & cumin) and crumbled cheese follow, then finishing with a garnish if freshly chopped cilantro. This method is a little cleaner, if you're trying to impress.
So that’s going to wrap it up for this exceptional food smoked brisket, elote (mexican corn) smoked sweet potato recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
