BBQ Brisket Elote Tacos
Smoke the Brisket: Trim and season the brisket with BBQ rub. Preheat smoker to 225°F.
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Cooking tools:
- Smoker
- Grill
- Grill basket
- Griddle
- Instant-read thermometer
- Chef's knife
- Cutting board
- Mixing bowl
- Aluminum foil
- Butcher paper
- Spatula
- Wooden spoon
- Spoon
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
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