BBQ Brisket Elote Tacos (Print Version)

# Ingredients:

→ Brisket

01 - 1 whole brisket, 10-12 lbs, trimmed

02 - BBQ rub

03 - Hardwood chunks, oak, hickory, or mesquite

→ Elote

04 - 4 ears of corn, kernels cut off the cob

05 - 1/4 cup mayonnaise

06 - 1/2 cup crumbled cotija cheese

07 - 1 teaspoon chili powder

08 - 1 lime, cut into wedges

09 - 1 tablespoon chopped fresh cilantro

10 - Pinch of cayenne pepper (optional)

11 - 1 green bell pepper, diced

→ Tacos

12 - 12 small tortillas

13 - 2 cups shredded cheese, cheddar or Mexican blend

14 - Avocado lime crème

# Instructions:

01 - Trim and season the brisket with BBQ rub. Preheat smoker to 225°F. Smoke the brisket fat side up for 6-8 hours, until internal temperature reaches 165°F. Wrap brisket in butcher paper or foil. Return the brisket to smoker and continue cooking for 4-6 hours until internal temperature is 195°F-205°F. Rest brisket for 30 minutes to 1 hour before slicing.

02 - Cut the kernels off the cob and mix with diced green bell pepper. Preheat grill to medium heat. Place the corn and pepper mixture on a griddle or in a grill basket, lightly coat with oil. Grill for 8-10 minutes, stirring occasionally, until slightly charred and tender. Transfer to a bowl and stir in mayonnaise. Sprinkle with cotija cheese and chili powder. Squeeze lime juice over the top. Garnish with cilantro and optional cayenne pepper.

03 - Warm tortillas on a griddle. Add cheese and chopped brisket to each tortilla, fold in half. Cook until cheese melts and tortillas are crisp. Add elote mixture and drizzle with avocado lime crème.

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