YOUR RESOURCE FOR EVERYTHING YODER SMOKERS
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
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
