Hi, I am Marie. Today, we’re going to prepare smoked brisket, elote (mexican corn) smoked sweet potato recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I will 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 well liked of current trending meals on earth. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look wonderful. Smoked brisket, elote (Mexican corn) smoked sweet potato is something which I’ve loved my whole life.
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 cook 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
- Prepare 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
- Make ready Sea salt and fresh cracked pepper enough to sprinkle over potato
- Make ready 8 top butter
- Get 4 tbs Brown sugar
- Get Mayonnaise parmasan cheese sausage 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
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
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