Brisket Poutine from Matt Legen
- 12lb Packer Brisket
- R Butts R Smokin’ R-Beef Rub
- Waffle Fries
- 4oz. Munster Cheese
- 4oz. Gouda Cheese
- Apple Cider Vinegar
- Turbinado Sugar
- One Clove Garlic
- Black Pepper
Prep Time: 30 Minutes | Cook Time: 12-14 Hours | Total Time: 12.5 – 14.5 Hours
As you preheat your smoker to 225 you can begin to trim and season the brisket. Before doing anything take note of the direction that the grain runs and note that the flat and point have grains that run in different directions. This is important because when we slice the brisket we want to go against the grain for both muscles. Start by trimming the fat cap down to a 1/4″ across the top of the brisket. Too much of a fat cap will have trouble rendering and a 1/4″ is a good rule of thumb to go by and it will also leave just enough to be enjoyable while eating. After the fat cap is trimmed run a knife down the long sides of the brisket to trim off about a 1/4″ of the sides of the meat that has been oxidized since butchering. This should reveal a nice fresh edge of red meat that will hold up better during a long cook instead of crumbling from being oxidized. When the trimming is completed it is time to apply the olive oil (or mustard/ hot sauce etc.) as a binder. This is not a flavor that will be detectable after the long cook but more of a way for your rub to stick to the meat. Just a little bit of the binder will do the trick and then it is time to liberally apply your favorite BBQ rub to all sides of the brisket. A 50/50 blend of course black pepper and kosher salt will do the trick if needed.
At this point we can start to make the rest of the poutine but timing for this part should revolve around when the brisket will be done resting. Slice both cheeses into strips about 1/2″ thick and 2″ long, follow the manufacturers instructions for cooking the waffle fries, and prepare to make pickeld red onions. Finely slice the red onion and crush the clove of garlic then set aside. Add a cup of cider vinegar, 1 teaspoon of salt, 1 tablespoon of pepper, 2 tablespoons of turbinado sugar and the clove of crushed garlic to a medium sized sauce pan and bring to a light simmer until the salt and sugar are dissolved. Place the sliced onions into jar or glass container. Let cool for a few minutes and pour the vinegar mixture over the onions and stir. Let sit for at least 30 mins before serving.
When unwrapping the brisket it is very important to save the juices from the butcher paper or foil. Carefully unwrap the brisket and drain the juices into a container. When slicing the brisket it is important to slice against the grain otherwise the meat will end up being tough. As mentioned before the grain runs in different directions for each muscle which means that our slices will run in two different directions as well. I recommend using slices from the point for the poutine. You can choose to serve the slices from the flat as you wish. The slices from the point should be a little thicker than the 1/4″ slices that would typically be taken from the flat and then cut down into small bite sized pieces.
When it comes to the poutine there are variables that can change from cook to cook, as in how big of a batch, desired thickness of gravy and how much cheese is added. In a medium size pan over medium heat add the juice that was collected from butcher paper. Add milk and flour a little bit a time until desired thickness is achieved and season with black pepper or bbq rub to taste. Remove the waffle fries from the oven and place desired amount into an oven safe plate or cast iron skillet layering with the brisket and cheese as many times as needed. Drizzle with the brisket gravy and top with the pickeld red onions.