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Elote Brisket Sliders

Decadent fusion sliders combining slow-smoked beef brisket with creamy Mexican elote (street corn), cotija cheese, and fresh cilantro, served on soft brioche buns.
Print Recipe
Prep Time 30 minutes
Cook Time 7 hours 15 minutes
Total Time 7 hours 45 minutes
Servings: 12 sliders
Course: Appetizer, Meal
Cuisine: American, Fusion, Summer
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Slow-Smoked Brisket
  • 10-12 lbs whole beef brisket point or flat well-marbled
Brisket Rub
  • 0.25 cup coarse kosher salt
  • 0.25 cup coarse black pepper
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 1 tsp cayenne pepper optional
Elote topping
  • 6 ears fresh sweet corn shucked
  • 0.5 cup mayonnaise high quality
  • 0.5 cup Mexican crema or sour cream
  • 1 cup cotija cheese crumbled
  • 0.5 cup fresh cilantro finely chopped
  • 1 tbsp fresh lime juice
  • 1 tsp chili powder
Slider Assembly
  • 12-15 buns brioche slider buns soft
  • 0.25 cup unsalted butter melted
  • 1 bottle barbecue sauce spicy or smoky recommended

Equipment

  • Smoker
  • Charcoal Grill (optional)
  • Mixing bowls
  • Small Bowls
  • Butcher paper or Aluminum foil
  • Baking sheet
  • Cast-iron skillet (optional)

Method
 

  1. Trim brisket to 1/4 inch fat cap. Combine rub ingredients and heavily coat the brisket. Set aside 1 hour or refrigerate overnight.
  2. Smoke brisket fat cap up at 225°F-250°F until internal temperature reaches 165°F and a good bark forms (about 6-7 hours).
  3. Remove brisket, wrap tightly in butcher paper or foil, and return to smoker until internal temperature reaches 200°F-205°F and probe tender.
  4. Remove brisket from smoker and rest it in an unheated oven or dry cooler for 1-2 hours.
  5. Meanwhile, prepare the elote: Char the corn on a grill or in a hot cast-iron skillet. Cool slightly, slice the kernels off the cobs.
  6. Combine mayo, crema, crumbled cotija, cilantro, lime juice, and chili powder in a large bowl. Add the charred corn and mix.
  7. Split and butter the brioche buns. Toast them under a broiler until golden.
  8. Slice or roughly chop the brisket against the grain. Pile the meat onto the bottom buns and brush generously with barbecue sauce. Spoon the elote mixture over the brisket and top with bun tops. Garnish with fresh cilantro and serve.

Notes

Using the brisket point or well-marbled flat is crucial for tender sliders. The long rest period ensures juices are reabsorbed. Don't rush the process!