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Smoked brisket poutine

Smoked Brisket Poutine Recipe

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Description

Smoked brisket poutine, a lot like poutine smoked meat from Montreal. 


Ingredients

Scale
  • About 2 pounds smoked brisket, preferably point meat, seasoned with Montreal seasoning or your favorite rub and cooked to your liking (get the full instructions in this brisket primer
  • 1 batch (4 medium-large russet potatoes worth) homemade french fries, fried through their first cook, but not through their second yet (get the full instructions for homemade french fries)
  • oil for frying

For the gravy:

  • 4 Tbsp butter
  • 4 Tbsp all-purpose flour
  • 1 shallot, minced
  • 1 clove garlic, minced
  • 4 C rich beef broth
  • 2 Tbsp red wine
  • Salt and pepper to taste

For assembly:

  • 1 lb cheese curds
  • Chives for garnish, chopped

Instructions

  • When you cook your brisket, make sure it is cooked to 203°F (95°C) by monitoring its internal temperature with your Signals BBQ Alarm Thermometer. Verify that temperature at the end of the cook with your Thermapen ONE. 

Smoked brisket

  • Rest the brisket in a warm oven or a cooler until ready to chop and serve, at least 1 hour.
  • The first fry on the fries needs to be at 325°F (163°C), and will take about 3–4 minutes. Use your ChefAlarm to monitor the oil temps!
  • Set the cheese out, wrapped, to come up close to room temp. 
  • Melt the butter for the gravy in a saucepan. 
  • Add the shallot and garlic and sauté until fragrant and softened. 
  • Add the flour and stir to make the roux. 
  • Add the beef broth and bring to a boil. season with salt and pepper to taste. 
  • When the gravy has thickened somewhat, add the wine and stir to combine. 
  • Remove the gravy from heat.
  • Heat the fry oil to 375°F (191°C), using your ChefAlarm to monitor the temp. 
  • As the oil heats, chop the brisket and prepare the platter for the poutine. 
  • When the oil comes to temp, fry the fries in batches until golden and crisp, about 3 minutes per batch. 
  • Transfer each batch to a large bowl and season the fries with salt. Pile them all on the platter. 
  • scatter as much of the cheese curds over the fries as desired. Top with a layer of brisket point meat. Ladle on a couple scoops of gravy, and garnish with chopped chives. 
  • Eat it all, eat it now, eat it fast. 

Smoked brisket poutine