Steps to Prepare Ultimate Smoked brisket, elote (Mexican corn) smoked sweet potato

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Run the stairs. Instead of choosing the elevator, climb the stairs to your floor. Obviously this isn’t as possible if you work on the 25th floor of a high rise, but if you work on the fourth, climbing the stairs is a fantastic way to get some exercise in. If you do work on a super high floor, why not get off the elevator a couple of floors early and walk the rest of the way? So many people pick the elevator over climbing even a single flight of stairs. That just one flight of stairs—when taken a few times a day—can be just the additional boost that your system needs.

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We hope you got benefit from reading it, now let's go back to smoked brisket, elote (mexican corn) smoked sweet potato recipe. You can have smoked brisket, elote (mexican corn) smoked sweet potato using 10 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to prepare Smoked brisket, elote (Mexican corn) smoked sweet potato:

1. Provide 4 of Cobbs corn with husk on with no silk.
2. Take 1 of ] 3 pound fat cap on top brisket cut off large amount of fat.
3. Take 4 of large sweet potatoes washed with skins on.
4. Take 4 tbs of olive oil to rub potatoes.
5. Take of Sea salt and fresh cracked pepper enough to sprinkle over potato.
6. Use 8 of top butter.
7. Use 4 tbs of Brown sugar.
8. Get of Mayonnaise parmasan cheese hot sauce in bottle ordry red powder.
9. Provide of Spices for the brisket. Tbs garlic powder tbs onion powder, 2tb.
10. Use of 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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