Recipe: Perfect Smoked brisket, elote (Mexican corn) smoked sweet potato

Smoked brisket, elote (Mexican corn) smoked sweet potato.

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Ingredients of Smoked brisket, elote (Mexican corn) smoked sweet potato

1. Prepare of Cobbs corn with husk on with no silk.
2. Prepare of ] 3 pound fat cap on top brisket cut off large amount of fat.
3. Prepare of large sweet potatoes washed with skins on.
4. It's of olive oil to rub potatoes.
5. You need of Sea salt and fresh cracked pepper enough to sprinkle over potato.
6. You need of top butter.
7. Prepare of Brown sugar.
8. Prepare of Mayonnaise parmasan cheese hot sauce in bottle ordry red powder.
9. Prepare of Spices for the brisket. Tbs garlic powder tbs onion powder, 2tb.
10. You need of Season salt 2tbs brown sugar 2 top chapote powder mix in bowl.

Smoked brisket, elote (Mexican corn) smoked sweet potato instructions

1. 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..
2. 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..
3. 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..
4. 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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