Smoked Brisket Street Corn Tacos

These tacos by Burnt Pellet BBQ are packed with smoky, sweet and spicy flavors that will leave you craving this recipe on a weekly basis!

Ingredients

• 2 pounds of smoked brisket
• 8 yellow corn tortillas
• 8 oz Shredded Oaxaca Cheese 

Street Corn

• 4 ears of grilled corn
• 1 diced bell pepper 
• 1 diced jalapeno 
• 3 cloves minced garlic 
• ¼ diced red onion
• 1 bunch of cilantro 
• ½ cup Cotija cheese
• 3 tbsp mayo
• 1 tsp chili powder
• 1 tsp salt

Chipotle Lime Ranch

• ¾ cup sour cream
• ½ cup mayo
• ½ cup chicken broth
• 1 tsp apple cider vinegar
• 3 chipotle peppers in adobo sauce
• 1 tsp dill
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp salt
• Juice from 1 lime
  
  

Directions

1. Use yellow mustard as a binder then season the packer brisket with salt, pepper and garlic powder.
2. Smoke the brisket at 250F for 6-8 hours using Bear Mountain BBQ’s Hickory pellets.
3. Wrap the brisket in pink butcher paper once the bark is set at about 175° F and place it back on the smoker.
4. Once it’s probe tender at about 205° F, remove it from the grill and place it in a cooler and let it rest for 1-3 hours – longer the better
5. While the brisket rests, put together your street corn and the Chipotle Lime Ranch
6. Remove the brisket from the cooler and the butcher paper then slice it against the grain.
7. Place corn tortillas on a griddle or in a skillet then add chopped brisket and some shredded oaxaca cheese.
8. Once the cheese is all melted, top it with street corn and chipotle lime ranch. Enjoy!