Ingredients
Scale
- 2 pounds of smoked brisket
- 8 yellow corn tortillas
- 8 oz Shredded Oaxaca Cheese
For the 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
Instructions
- Use yellow mustard as a binder then season the packer brisket with salt, pepper and garlic powder.
- Insert MEATER Plus then smoke it at 250F for 6-8 hours using hickory wood
- Wrap the brisket in pink butcher paper once the bark is set at about 175° F and place it back on the smoker.
- 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
- While the brisket rests, put together your street corn and the Chipotle Lime Ranch
- Remove the brisket from the cooler and the butcher paper then slice it against the grain.
- Place corn tortillas on a griddle or in a skillet then add chopped brisket and some shredded oaxaca cheese.
- Once the cheese is all melted, top it with street corn and chipotle lime ranch
Notes
- You can serve the corn salad warm or cold.
- Add extra chipotle peppers to the ranch for more spice.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
