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Smoked brisket, elote (Mexican corn) smoked sweet potato
Smoked brisket, elote (Mexican corn) smoked sweet potato

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Make smart choices when shopping for groceries. Making good decisions when buying groceries means that you’ll be able to eat nutritious meals without a lot of effort. Think about it: you aren’t going to want to cope with a hectic store or a long drive through line at the end of the day. You want to get home immediately and have something beneficial. Make sure that what you have on hand is healthy. This way, even when you choose that you want something greasy or not super nutritous, you will still be choosing items that are healthier for you than you would probably choose while running into a store or fast food restaurant.

There are all sorts of things that you can do to get healthy. An costly gym membership and very restrictive diets are not the only way to do it. You can do tiny things each day to improve upon your health and lose weight. Make smart choices every day is a great start. A proper amount of physical activity each day is also important. Remember: being healthy and balanced isn’t just about reducing your weight. It’s about making your body as sturdy as it can be.

We hope you got benefit from reading it, now let’s go back to smoked brisket, elote (mexican corn) smoked sweet potato recipe. To cook smoked brisket, elote (mexican corn) smoked sweet potato you only need 10 ingredients and 4 steps. Here is how you do it.

The ingredients needed to cook Smoked brisket, elote (Mexican corn) smoked sweet potato:
  1. You need 4 Cobbs corn with husk on with no silk
  2. Provide 1 ] 3 pound fat cap on top brisket cut off large amount of fat
  3. You need 4 large sweet potatoes washed with skins on
  4. You need 4 tbs olive oil to rub potatoes
  5. Get Sea salt and fresh cracked pepper enough to sprinkle over potato
  6. Get 8 top butter
  7. Take 4 tbs Brown sugar
  8. Provide Mayonnaise parmasan cheese hot sauce in bottle ordry red powder
  9. Get Spices for the brisket. Tbs garlic powder tbs onion powder, 2tb
  10. Provide Season salt 2tbs brown sugar 2 top chapote powder mix in bowl
Steps to make Smoked brisket, elote (Mexican corn) smoked sweet potato:
  1. For the corn on the Cobb pull husks back but not off. Pull the silk off all 4 corns push back the husk to cover the corn soak in water for 20 mins put bbq for hour take the corn off the bbq pull back husks rub on manonyse no kraft mayo! parmasan cheese chili powder and lemon if you want.
  2. 4 Sweet potatoes rub with olive oil sea salt and cracked pepper wrap in foil put corn and sweet potatoes in other bbq on the last 2 hours of the brisket cooking.
  3. Salt with a thin layer of salt on the brisket for 2 hours then rinse and pat dry. Put on try mix season salt garlic, onion, brown sugar, red chili powering a bowl then fat cap down rub in mixture the flip and rub on the top. Let set for like hour.
  4. Set up your smoker and grill lite the smoker at temp 225 forfeit put brisket fat cap up smoke for 6 hours untill internal temp is 180 ° take out and wrap with butcher paper if you don't have paper bag will work put back in smoker for another 4 hours untill temp comes up to 190• 200• degrees take out and let it rest. Then cut

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