BBQ Brisket Elote Tacos

If you’re looking to combine the smoky richness of BBQ with the fresh, vibrant flavors of Mexican street corn, these BBQ Brisket Elote Tacos are the perfect dish. The slow-smoked brisket provides a hearty, savory base, while the elote adds a touch of sweetness and spice. These tacos are ideal for a weekend cookout or any time you want to impress your guests with something special.

What makes BBQ Brisket Elote Tacos special?

The magic of this recipe lies in the combination of two beloved dishes: Texas-style smoked brisket and Mexican elote. The brisket, smoked to tender perfection, offers deep, complex flavors, while the elote brings a creamy, tangy twist that elevates the tacos to a new level. When these components are wrapped in a warm tortilla and topped with avocado lime crème, you get a taco that’s bursting with bold and satisfying flavors.

Can I make this recipe ahead of time?

Yes, you can prepare the brisket ahead of time! Smoking the brisket can be done a day or two in advance, and the meat can be reheated when you’re ready to assemble the tacos. The elote can also be prepped in advance, making it easy to put everything together when it’s time to eat. This recipe is perfect for entertaining because much of the work can be done ahead of time, allowing you to enjoy the meal with your guests.

Ingredients:

For the Brisket:

•1 whole brisket (10-12 lbs), trimmed

•BBQ rub of your choice

•Hardwood chunks (oak, hickory, or mesquite recommended)

For the Elote:

•4 ears of corn, husked

•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)

For the Tacos:

•12 small tortillas

•2 cups shredded cheese (cheddar or a Mexican blend)

•Avocado lime crème (store-bought or homemade)

Instructions For BBQ Brisket Elote Tacos :

Smoking the Brisket:

Start by trimming your brisket. You’ll want to remove any excess fat, but leave about 1/4 inch of the fat cap on the top. This fat cap is crucial because it helps keep the meat moist during the long smoking process. Once trimmed, generously season the brisket with your BBQ rub. Make sure you cover all sides so that the flavor is evenly distributed. After seasoning, let the brisket sit at room temperature for about 30 minutes to allow the rub to adhere.

While the brisket rests, preheat your smoker to 225°F. A combination of hardwoods like oak, hickory, or mesquite will give your brisket a robust smoky flavor. Once the smoker is ready, place the brisket on the grill, fat side up. Close the lid and let it smoke slowly. This process will take about 6-8 hours, depending on the size of your brisket. You’re aiming for an internal temperature of 165°F, so be sure to monitor it closely.

When the brisket reaches 165°F, it’s time to wrap it. Use butcher paper or aluminum foil to tightly wrap the brisket, which helps lock in moisture during the final stage of cooking. Return the wrapped brisket to the smoker and continue cooking for another 4-6 hours. The goal is to reach an internal temperature of 195°F to 205°F. At this point, the brisket should be incredibly tender. Once done, remove the brisket from the smoker and let it rest, still wrapped, for at least 30 minutes to 1 hour. This resting period allows the juices to redistribute throughout the meat, making it even more tender and juicy.

Prepare the Elote:

While the brisket is smoking, you can prepare the elote. Start by cutting the kernels off the cob using a sharp knife. Dice some green bell pepper and mix it with the corn kernels. Preheat your grill to medium heat, then place the corn and green bell pepper mixture in a grill basket or directly on a flat-top griddle. Lightly coat the mixture with oil and spread it out evenly across the griddle.

Grill the corn and peppers, stirring occasionally, until they are slightly charred and tender. The corn will take on a golden color, and the green bell pepper pieces will become more vibrant as they cook. This process should take about 8-10 minutes.

Once the corn and peppers are grilled, remove them from the heat and let them cool slightly. Transfer the grilled mixture to a large bowl and stir in the mayonnaise, ensuring the kernels and peppers are evenly coated. Next, sprinkle crumbled cotija cheese generously over the corn, followed by a dusting of chili powder. Squeeze fresh lime juice over the top for a zesty kick, and if you like a bit of heat, add a pinch of cayenne pepper. Finally, garnish with chopped fresh cilantro to add a burst of freshness.

Assemble the Tacos:

Now that your brisket is smoked to perfection and your elote is ready, it’s time to assemble the tacos. Start by warming the tortillas on a griddle or in a dry skillet until they’re soft and pliable. Once warmed, place a tortilla on the griddle and add a handful of shredded cheese, followed by chopped brisket. Fold the tortilla in half, pressing it gently so that the cheese melts and the tortilla crisps up on both sides. Cook until the cheese is fully melted and the tortilla is golden brown and slightly crispy.

After removing the tortilla from the griddle, open it up and add a generous portion of the prepared elote. Finally, drizzle some avocado lime crème over the top for a creamy, tangy finish. Serve the tacos immediately while they’re hot and enjoy the delicious combination of smoky brisket and flavorful elote.

Below is a printable recipe card!

BBQ Brisket Elote Tacos

Difficulty: Medium

Print Recipe Pin Recipe

Course: Appetizer, Main Course

Cuisine: American, Mexican

Ingredients Method

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

Method

Smoke the Brisket: 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.
Prepare the Elote: 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.
Assemble the Tacos: 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.

If you enjoyed these BBQ Brisket Elote Tacos, you’re in for a treat with the rest of my recipes. Each one is crafted to bring out bold flavors and make cooking a fun, satisfying experience. Whether you’re hosting a backyard BBQ or just looking for a new family favorite, my recipes are sure to impress. Be sure to check out all my other recipes for more mouth-watering dishes that are perfect for any occasion. And don’t forget to share your creations with me—I’d love to see how they turn out. You can find all my recipes and more by following the link. Happy cooking!