Hi, I’m Kate. 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 very simple family recipes to try. This time, I am going to make it a little bit tastier. This is gonna smell and look 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 favored of current trending meals on earth. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. Smoked brisket, elote (Mexican corn) smoked sweet potato is something that I have loved my whole life. They are fine and they look wonderful.
To begin with this recipe, we have to 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
- Prepare 4 large sweet potatoes washed with skins on
- Take 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 sausage sauce in bottle ordry red powder
- Get 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
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 this up for this special dish smoked brisket, elote (mexican corn) smoked sweet potato recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Happy cooking.
