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Roasted Potato Poutine With Pulled Pork And Burnt Ends

Traeger Kitchen


Roasted Potato Poutine With Pulled Pork And Burnt Ends

Prep Time

30

Minutes

Cook Time

9

Hours

Serves

4 - 6

People

Effort

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What's this?

There's not much that can top burnt ends, except for this dish. Wood-fired roasted potatoes are topped with sweet and salty burnt ends, melt-in-your-mouth pulled pork, cheese curds and doused in a savory gravy.

Ingredients

  • 2 Cup beef broth

  • 1 point cut brisket

  • 1 Bottle Traeger Beef Rub

  • 1/2 Pound leftover pulled pork

  • 6 russet potatoes, cut into wedges

  • 2 Tablespoon olive oil

  • 1 Tablespoon Traeger Pork & Poultry Rub

  • To Taste salt and pepper

  • 1/4 Cup butter

  • 1/2 Onion, Sliced

  • 1/4 Cup flour

  • 2 Cup beef broth

  • To Taste salt and pepper

  • 1 Cup Cheddar Cheese Curds (Plain or Chive)

Steps

  • 1

    For the burnt ends: Combine broth and sauce in small bowl and set aside. Trim excess fat off brisket point. Rub brisket with Traeger Beef rub.
  • 2

    When ready to cook, set the Traeger to 250℉ and preheat, lid closed for 15 minutes. Place brisket on the grill grate; cook until internal temperature of brisket reaches 190℉ – approximately 6 to 7 hours. Remove brisket from grill; cut into 1” cubes. Toss brisket cubes with sauce mixture in a pan.
  • 3

    Cover pan with aluminum foil. Place pan in grill and cook for 1 hour. Stir contents of pan and cook one additional hour. Reserve.
  • 4

    Set the Traeger to 325℉ and preheat, lid closed for 15 minutes.
  • 5

    For the Poutine: Mix leftover pulled pork with Traeger Texas Spicy BBQ sauce and wrap in foil and place on Traeger grill for 15 minutes to warm it up.
  • 6

    Increase the temperature on the Traeger grill to 375℉.
  • 7

    In a bowl, toss potatoes, olive oil, salt, and pepper. Transfer to a baking sheet and place directly on the grill grate. Cook for approximately 35 minutes or until golden brown. Remove from grill and toss with Traeger Pork and Poultry rub. Reserve.
  • 8

    Meanwhile in a saucepan over medium heat add butter and onion, cook for approximately 3 minutes, add flour and cook for more 4 minutes. While whisking, add beef stock, salt and pepper and simmer, mixing until desire consistency.
  • 9

    Lay a stack of potatoes, cover with pull pork and burnt ends, cheese curds and gravy. Top with sour cream and scallions if desired. Enjoy!