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Chopped Brisket Corn Cups
Fire up your Yoder for the perfect game day treat with these Chopped Brisket Corn Cups. Smoked brisket, corn, cilantro, cojita cheese, and a punch of lime. In other words it’s just like a street taco in a mess-free cup while watching the game! Perfect for anytime, but makes for an awesome game day spread…easy to grab, eat and cheer without the mess!
—
Recipe from Ross Long on Instagram at @book1bbq
https://www.instagram.com/book1bbq/
INGREDIENTS
- California White Oak
- 1 full packer Prime Brisket
- Meat Church Holy Cow seasoning
- Beef tallow
- 12 ears of corn, unshucked
- 3 bunches of cilantro
- Grated cotija cheese
- Lime wedges
- Your favorite hot sauce
- Jalapeños (optional)
INSTRUCTIONS
- Preheat your Yoder to 225°F and maintain this temp throughout the cook (about 12 hours)
- Smoke the brisket unspritzed and unwrapped all the way through until an internal temperature 198°F
- Once the brisket temps at 198°F remove it from the smoker and generously rub the beef tallow onto the brisket
- Wrap the tallow-covered brisket with foil and leave it on the counter to rest for about 40 minutes to stop the cooking process
- Then place the wrapped brisket in a cooler to keep it warm and continue the resting period
- Now put the unshucked ears of corn on the smoker to cook
- As the corn is cooking, chop your cilantro, cut the limes, and get the cotija cheese ready
- When the corn is done, trim it from the cob and add some to each of the cups
- Unwrap your brisket and chop up what you need to accommodate the cups
- Once the chopped brisket is added to the cups, top with your cilantro, cotija cheese, a squeeze of lime, and your favorite hot sauce
0.0
1071 Views | 0 Comments
Chopped Brisket Corn Cups
Fire up your Yoder for the perfect game day treat with these Chopped Brisket Corn Cups. Smoked brisket, corn, cilantro, cojita cheese, and a punch of lime. In other words it’s just like a street taco in a mess-free cup while watching the game! Perfect for anytime, but makes for an awesome game day spread…easy to grab, eat and cheer without the mess!
—
Recipe from Ross Long on Instagram at @book1bbq
https://www.instagram.com/book1bbq/
INGREDIENTS
- California White Oak
- 1 full packer Prime Brisket
- Meat Church Holy Cow seasoning
- Beef tallow
- 12 ears of corn, unshucked
- 3 bunches of cilantro
- Grated cotija cheese
- Lime wedges
- Your favorite hot sauce
- Jalapeños (optional)
INSTRUCTIONS
- Preheat your Yoder to 225°F and maintain this temp throughout the cook (about 12 hours)
- Smoke the brisket unspritzed and unwrapped all the way through until an internal temperature 198°F
- Once the brisket temps at 198°F remove it from the smoker and generously rub the beef tallow onto the brisket
- Wrap the tallow-covered brisket with foil and leave it on the counter to rest for about 40 minutes to stop the cooking process
- Then place the wrapped brisket in a cooler to keep it warm and continue the resting period
- Now put the unshucked ears of corn on the smoker to cook
- As the corn is cooking, chop your cilantro, cut the limes, and get the cotija cheese ready
- When the corn is done, trim it from the cob and add some to each of the cups
- Unwrap your brisket and chop up what you need to accommodate the cups
- Once the chopped brisket is added to the cups, top with your cilantro, cotija cheese, a squeeze of lime, and your favorite hot sauce
