Smoked Brisket Cheesy Fries

Rich, smoky, and downright irresistible, this Smoked Brisket Poutine takes comfort food to a whole new level. With crispy fries, melty cheese curds, tender brisket, and savory gravy, it’s an indulgent, share-worthy dish that brings true BBQ joy to any occasion.

January 16, 2024

Recipe by: Martin Earl via Thermoworks.com

Instructions

Step 1

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 the temperature at the end of the cook with your Thermapen ONE.

Thermoworks Thermapen ONE THS-235

$153.08

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Step 2

Rest the brisket in a warm oven or a cooler until ready to chop and serve, at least 1 hour.

Step 3

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!

Step 4

Set cheese out (still wrapped) to come to room temperature while preparing the gravy.

Step 5

Make the gravy: Melt butter in a saucepan, sauté shallot and garlic until fragrant, stir in flour to form a roux, add beef broth, and season with salt and pepper. When the gravy thickens, stir in the wine, then remove from heat.

Step 6

Reheat the oil to 375°F (191°C), monitoring with your ChefAlarm.

Step 7

Chop the brisket, then fry fries again until golden and crisp (about 3 minutes per batch). Transfer to a bowl, season with salt, and pile on a platter.

Step 8

Assemble the poutine: Top fries with cheese curds, chopped brisket, ladle on gravy, garnish with chives — and enjoy immediately.