BBQ Brisket Elote Tacos (Print Version)
# Ingredients:
→ For the Smoked Brisket
01 -
1 whole brisket (10 to 12 lbs), trimmed
02 -
BBQ rub
03 -
Hardwood chunks (oak, hickory, or mesquite)
→ For the Elote (Mexican Street Corn)
04 -
4 ears of corn, kernels cut off the cob
05 -
1 green bell pepper, diced
06 -
1/4 cup mayonnaise
07 -
1/2 cup crumbled cotija cheese
08 -
1 teaspoon chili powder
09 -
1 lime, cut into wedges
10 -
1 tablespoon chopped fresh cilantro
11 -
Pinch of cayenne pepper (optional)
12 -
Oil for grilling
→ For the Tacos
13 -
12 small tortillas
14 -
2 cups shredded cheese (cheddar or Mexican blend)
15 -
Avocado lime crème
# Instructions:
01 -
Trim the brisket if needed and season it generously with BBQ rub on all sides.
02 -
Preheat your smoker to 225 degrees. Add hardwood chunks - oak, hickory, or mesquite work great. Place the brisket on the smoker fat side up and smoke for 6 to 8 hours, until the internal temperature reaches 165 degrees.
03 -
Wrap the brisket tightly in butcher paper or aluminum foil. Return it to the smoker and continue cooking for another 4 to 6 hours until the internal temperature reaches 195 to 205 degrees - this is when it's perfectly tender.
04 -
Remove the brisket from the smoker and let it rest for 30 minutes to 1 hour before slicing. This is important - don't skip it! The juices need time to redistribute.
05 -
Cut the kernels off the cobs and mix with the diced green bell pepper. Heat your grill to medium. Place the corn and pepper mixture on a griddle or in a grill basket, lightly coat with oil, and grill for 8 to 10 minutes, stirring occasionally, until slightly charred and tender.
06 -
Transfer the grilled corn and peppers to a bowl. Stir in the mayonnaise, then sprinkle with crumbled cotija cheese and chili powder. Squeeze lime juice over the top and garnish with chopped cilantro. Add a pinch of cayenne if you want some extra heat.
07 -
Warm the tortillas on a griddle. Add some shredded cheese and chopped brisket to each tortilla, then fold in half. Cook until the cheese melts and the tortillas get crispy on both sides.
08 -
Top each taco with a spoonful of the elote mixture and drizzle with avocado lime crème. Serve hot and enjoy this amazing fusion of BBQ and Mexican flavors!
# Notes:
01 -
Smoking a brisket takes 10-14 hours total, so plan ahead! Start early in the morning or even the day before.
02 -
The resting time is crucial - it allows the juices to redistribute so the meat stays moist.
03 -
If you don't have time to smoke a brisket, you can use store-bought smoked brisket or leftover BBQ.
04 -
Cotija cheese is a crumbly Mexican cheese - if you can't find it, feta works as a substitute.
05 -
The elote can be made while the brisket is resting.