Name: Smoked Brisket Poutine Recipe
Ingredients: 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; 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; 1 lb cheese curds; Chives for garnish, chopped

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

Cook Mode Prevent your screen from going dark

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.

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.