BBQ Brisket Elote Tacos

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

Directions

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.