Hello everybody, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, smoked brisket, elote (mexican corn) smoked sweet potato. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Smoked brisket, elote (Mexican corn) smoked sweet potato is one of the most popular of current trending meals in the world. It’s easy, it is fast, it tastes yummy. It is appreciated by millions daily. Smoked brisket, elote (Mexican corn) smoked sweet potato is something which I’ve loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we must 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 that.

The ingredients needed to make Smoked brisket, elote (Mexican corn) smoked sweet potato:

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

Instructions to make Smoked brisket, elote (Mexican corn) smoked sweet potato:

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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