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Made with whole brisket, bbq rub and hardwood chunks. 9h 30m, 14 ingredients.

Recipe by grillnationbbq.com

Prep

30 min

Cook

4h 6m

Total

9h 30m

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

Method by grillnationbbq.com. Cook it from their page if you can, so the people who developed and tested it get the visit.

1. Smoke the Brisket: Trim and season the brisket with BBQ rub.
2. Preheat smoker to 225°F.
3. Smoke the brisket fat side up for 6-8 hours, until internal temperature reaches 165°F.
4. Wrap brisket in butcher paper or foil.
5. Return the brisket to smoker and continue cooking for 4-6 hours until internal temperature is 195°F-205°F.
6. Rest brisket for 30 minutes to 1 hour before slicing.
7. Prepare the Elote: Cut the kernels off the cob and mix with diced green bell pepper.
8. Preheat grill to medium heat.
9. Place the corn and pepper mixture on a griddle or in a grill basket, lightly coat with oil.
10. Grill for 8-10 minutes, stirring occasionally, until slightly charred and tender.
11. Transfer to a bowl and stir in mayonnaise.
12. Sprinkle with cotija cheese and chili powder.
13. Squeeze lime juice over the top.
14. Garnish with cilantro and optional cayenne pepper.
15. Assemble the Tacos: Warm tortillas on a griddle.
16. Add cheese and chopped brisket to each tortilla, fold in half.
17. Cook until cheese melts and tortillas are crisp.
18. Add elote mixture and drizzle with avocado lime crème.