Mike's Brisket(ish) Elotes

Authored by Mike Sheeran, a BBQ Distro Box Member, avid griller, and graduate of Joe Zavala's Brisket Class! Follow Mike's mouth watering cooks @bigmiketx_cooks

I want to start this off with a bit of an intro about what I’m sharing with y’all. I’m absolutely going to tell you everything that went into the pictured brisket elotes. But I also want to take a side bar to talk about the various options you can do to make it more your own. One thing I do every so often at work is setup an elote bar where I have several options for people to build their own cup.

I have a bit of a confession to make. I did not use brisket. I smoked a chuck roast and treated it exactly like I do a brisket. This is a great use of leftover brisket too. For the “brisket” I used a mix of Kosher Salt, Lawry’s Seasoned Salt, and 16 mesh Pepper. You really want to go heavy on the pepper. I cooked it starting off at 225 till I was happy with the bark, wrapped in butcher paper, and finished it at 275 till it hit 203. Then I put it in a cooler to rest. When ready, I chopped it up like a chopped beef sandwich.

Now let’s move on to the corn and fixins. I used regular canned corn. Drop it in a pot, juices and all, and heat it up. Add a bit of salt and pepper to taste. I fine diced up some jalapeño, cilantro, and red onion, and left 1 jalapeño for thin garnish slices. I sliced lime wedges for garnish too. The hot sauce I used was Cholula.

To build: use a pint deli container and put a layer of brisket on the bottom. Then a layer of corn (use a slotted spoon to drain). Add the chopped onions, cilantro, and jalapeño. Add a squirt of squeeze margarine, a squirt of mayo (I use Duke’s), and a squirt of crema. Sprinkle with Tajin, cotija cheese, and hot sauce. Keep going till you reach the top. Add extra meat on top, more hot sauce, and your garnishes. Serve and eat up!

Now let’s talk options.

Corn:

• Grill the corn on the cob and cut it off.
• Use frozen corn — sauté in butter till it develops some char.
• Leave the corn on the cob and spread everything over the cob itself.

Other veggies:

• Use your favorite onion (white or yellow), fine diced.
• For peppers, use poblanos, serranos, Hatch green chilis, or bell pepper.
• Grill or sauté the veggies for a different take.
• Top with pickled red onion for extra garnish.

Cheese: Cotija, Parmesan, or Queso Fresco.

Elote seasonings:

• Lemon Pepper
• Fiesta Chile Lime seasoning
• Your favorite fajita seasoning
• Your favorite BBQ rub
• Crushed Flamin' Hot Cheetos
• Trader Joe’s Everything but the Elote seasoning

Hot Sauces (Mexican-style recommended): Valentina, Valentina Extra Hot, Sriracha, Tabasco Chipotle, Peri Peri, Melinda’s, or a spicy BBQ sauce.

Meat Options: Fajita, Carne Asada, Pulled Pork, or Burnt Ends.

The Elote Bar: Bring a crock pot, add canned corn, leave it on high and stir occasionally, then move to low and keep the lid closed. Lay everything out in groups (seasonings in one spot, cheeses in one spot, etc.) with 8 oz cups so folks can build their own elote en vaso. The first time, stay close to coach folks on their options — after a time or two, they’ll get it figured out.

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Made with BBQ Distro

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