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elote tacos on the cutting board

BBQ Brisket Elote Tacos

Difficulty: Medium
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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
 

  • 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.