A week or so ago my cousin had sent me a pic of some Pulled Pork Poutine that he made and of course I wanted some... I had a pork butt that I had just thawed out too, so all was aligning! Once I split the pork cryovac though, there was an noticeable odor to it. Luckily I had a brisket thawed and ready to roll so I pivoted to that and decided to put a fun twist on classic poutine.
I went out and started up the Pitts & Spitts and lit the Amaze-N-Torch!
Pecan pellets in the hopper and in the smoke tube. I ran the pit at 180°F for the first few hours, then set at 225°F before bed. After wrapping I went to 250°F to finish it off.
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I Made up some of my usual spritz of ACV, Wooster, and Water. Plus a Jack and Coke for the cook...
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Brisket on for a few hours and getting that color!
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Woke up to this sight and knew the day was gonna be good.
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About an hour later (11 hours total) it got wrapped in butcher paper with some of the spritz. Internal was around 165°F ish iirc...
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I started probing around 195°F for tenderness and think it felt right about 198°F-200°F so I pulled and tossed it into the Alto Shaam at 155°F for a few hours
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This turned out to be one of the better briskets I've done recently. I think a lot had to do with some extra render time in the holding cabinet. Flat moisture was really good. Texture was soft but just held together.
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I sliced some, chopped some, and cubed some point for the poutine.
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I collected all the drippings and goodness from the paper and the pan to use in the upcoming gravy.
For the Gravy I did the following:
4 Tbsp Butter
4 Tbsp Flour
1/2 Sweet Onion Grated
24 oz Bone Broth
6 oz ish drippings
2 Tbsp BBQ Rub
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Next up I grabbed a couple jalapenos from the plant out back and made up some quick pickled jalapenos. I used this recipe
here.
Ingredients:
10 large jalapeno peppers, sliced
3 tbsp sugar (I like these kind of sweet, so use less or no sugar if you don’t)
3/4 cup white distilled vinegar
3/4 cup water
1 tbsp kosher salt
1/2 tsp oregano
1 clove garlic
I scaled this back a lot since I had only a couple small jalapenos.
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Luckily the store had some cheese Curds. Only 1 bag left. that would've thrown a wrench into the plans haha.
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For the Fries I went with some Red Robin Steak Fries. Next time I'll have to make my own...
And final pic again
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and before
@tx smoker and
@Brokenhandle jump on me... I went sparingly on the gravy for the pic but I promise I made y'all proud with what I added afterwards.
Final Thoughts:
This was a really good meal. I was super happy with the brisket by itself, but the end result made me really happy. The Gravy was amazing and I now have another use for the drippings from smoked meat sessions. The jalapenos were a nice balance of sweet/heat and went really well with the dish IMHO. I have already repeated this meal a few times, but went the route of mix it all up and not be picky with food placement for photos haha. Quicker cooking to eating time is always a good thing!
tl;dr
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Cheers Y'all!