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elote tacos on the cutting board

BBQ Brisket Elote Tacos

Difficulty: Medium
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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
 

  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.