Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, smoked brisket, elote (mexican corn) smoked sweet potato. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Smoked brisket, elote (Mexican corn) smoked sweet potato is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. They are fine and they look fantastic. Smoked brisket, elote (Mexican corn) smoked sweet potato is something which I have loved my entire life.
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.
To begin with this particular recipe, we have to first 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 can achieve 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
- Get 1 ] 3 pound fat cap on top brisket cut off large amount of fat
- Make ready 4 large sweet potatoes washed with skins on
- Get 4 tbs olive oil to rub potatoes
- Take Sea salt and fresh cracked pepper enough to sprinkle over potato
- Get 8 top butter
- Take 4 tbs Brown sugar
- Take Mayonnaise parmasan cheese hot sauce in bottle ordry red powder
- Make ready Spices for the brisket. Tbs garlic powder tbs onion powder, 2tb
- Take 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).
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
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.
So that’s going to wrap this up with this special food smoked brisket, elote (mexican corn) smoked sweet potato recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
