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Brisket Street-Corn Tacos

We recently started a partnership with Masterbuilt and have been taking the time during this quarantine to test out different recipes. Good news, we finally found one that we are excited to share with y'all on the blog. We are calling these, 
Brisket Street-Corn Tacos
We are using the Masterbuilt Gravity Series 560 Digital Grill + Smoker for this recipe but you could easily make it your own in many different ways. Here's what we did. 

Smoking The Brisket:
1. Make sure brisket is completely thawed and market trimmed.  All of the fat should be trimmed off the top and about ¼” remaining on the bottom. 
2. Score the fat side in a checker pattern.  Wipe the brisket with some sort of binding agent.  We used Mike's Hot Honey.
3. Liberally coat your brisket with your choice of seasoning.  It should be semi salt heavy to help break down the meat.  We like Meat Church Holy Gospel.  
4. Wrap in plastic wrap and place in the refrigerator for 12-24 hours.  
5. Take the brisket out and allow it to get to room temperature. While waiting, load the hopper up with charcoal  and your wood choice.  We used mesquite.  We like the spiciness that mesquite brings to the meat.  
6. Preheat the Masterbuilt Gravity Smoker 560 to 225 degrees allow it to sit at 225 for about 20 minutes.  
7. Once the brisket is at room temp place it on the smoker rack fat side down for about 4-5 hours (until the internal temperature reaches 160 degrees).  
8. After 4-5 hours, raise the temperature to 250. 
9. Remove the brisket and wrap it in butcher paper and place back on rack.  Smoke for another 2.5-3 hours until the internal temperature is 203.
10. Remove the brisket and wrap it in an towel and place it in a smaller cooler for an hour minimum.  
11. Remove and cut AGAINST THE GRAIN.  

Street-Corn Topping:
- One can (hello quarantine life!) whole-kernel corn
- 1/4 green bell pepper finely diced
- 1/2 onion finely diced 
- 1 clove minced garlic
- 1/4 cup of cilantro finely chopped
- Your favorite seasoning(s)

Add finely cubed bacon stirring until it's almost fully cooked in a large pan. As always, we suggest cast iron! Add diced onion, bell pepper, and garlic to pan while continuing to stir occasionally. Here is where you can add in your favorite seasonings. We chose a couple different blends from Meat Church. 

Once bacon and veggies are completely cooked, add the drained can or corn and adjust the heat to high. You will stir continuously until you have reached desired crispness of corn and veggies. We always look for a slight char before removing from heat and stirring in cilantro. 

Add sliced brisket, street-corn topping, sliced jalapeño, and fresh cilantro to tortilla. Serve with your favorite salsa, hot sauce, or bbq sauce and enjoy!