Difficulty: Medium
Ingredients:
- 1 whole brisket 10-12 lbs, trimmed
- BBQ rub
- Hardwood chunks oak, hickory, or mesquite
- 4 ears of corn kernels cut off the cob
- 1/4 cup mayonnaise
- 1/2 cup crumbled cotija cheese
- 1 teaspoon chili powder
- 1 lime cut into wedges
- 1 tablespoon chopped fresh cilantro
- Pinch of cayenne pepper optional
- 1 green bell pepper diced
- 12 small tortillas
- 2 cups shredded cheese cheddar or Mexican blend
- Avocado lime crème
Instructions:
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Smoke the Brisket: Trim and season the brisket with BBQ rub.
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Preheat smoker to 225°F.
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Smoke the brisket fat side up for 6-8 hours, until internal temperature reaches 165°F.
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Wrap brisket in butcher paper or foil.
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Return the brisket to smoker and continue cooking for 4-6 hours until internal temperature is 195°F-205°F.
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Rest brisket for 30 minutes to 1 hour before slicing.
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Prepare the Elote: Cut the kernels off the cob and mix with diced green bell pepper.
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Preheat grill to medium heat.
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Place the corn and pepper mixture on a griddle or in a grill basket, lightly coat with oil.
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Grill for 8-10 minutes, stirring occasionally, until slightly charred and tender.
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Transfer to a bowl and stir in mayonnaise.
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Sprinkle with cotija cheese and chili powder.
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Squeeze lime juice over the top.
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Garnish with cilantro and optional cayenne pepper.
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Assemble the Tacos: Warm tortillas on a griddle.
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Add cheese and chopped brisket to each tortilla, fold in half.
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Cook until cheese melts and tortillas are crisp.
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Add elote mixture and drizzle with avocado lime crème.
