By Traeger Kitchen
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, and cheese curds all doused in a savory gravy.
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|2 Cup||beef broth|
|1 Whole||point cut brisket|
|1 Bottle||Traeger Texas Spicy BBQ Sauce, divided|
|As Needed||Traeger Beef Rub|
|1/2 Pound||leftover pulled pork|
|6 Large||russet potatoes, cut into wedges|
|2 Tablespoon||Olive oil|
|To Taste||salt and pepper|
|1 Tablespoon||Traeger Pork & Poultry Rub|
|1 Medium||yellow onion, diced small|
|2 Cup||beef stock|
|1 Cup||cheese curds, for serving|
|As Needed||Sour cream, for serving|
|As Needed||Chopped scallions, for serving|
For the Burnt Ends: Combine broth and 1-1/2 cup Traeger Texas Spicy BBQ Sauce in small bowl, and set aside. Trim excess fat off brisket point. Rub brisket with Traeger Beef Rub.
2 Cup beef broth
1 Whole point cut brisket
1 Bottle Traeger Texas Spicy BBQ Sauce, divided
As Needed Traeger Beef Rub
When ready to cook, set Traeger temperature to 250°F and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
250 ˚F / 121 ˚C
Place brisket directly on the grill grate. Cook until internal temperature of brisket reaches 190°F, approximately 6 to 7 hours.
190 ˚F / 88 ˚C
Remove brisket from Traeger and cut into 1 inch cubes. Toss brisket cubes with sauce mixture in a pan. Cover pan with aluminum foil. Place pan in grill and cook for 1 hour. Stir contents of pan and cook one additional hour. Reserve.
360 ˚F / 182 ˚C
For the Fries: When ready to cook, set Traeger temperature to 325°F and preheat, lid closed for 15 minutes.
325 ˚F / 163 ˚C
Mix leftover pulled pork with 1/2 cup Traeger Texas Spicy BBQ Sauce and wrap in foil. Place on grill for 15 minutes to warm up.
1/2 Pound leftover pulled pork
Increase the Traeger temperature to 375°F. In a bowl, toss potatoes, olive oil, salt and pepper. Transfer to a baking sheet and place on the grill. Cook for approximately 35 minutes, or until golden brown. Remove from the grill and toss with Traeger Pork & Poultry Rub. Reserve.
375 ˚F / 191 ˚C
6 Large russet potatoes, cut into wedges
2 Tablespoon Olive oil
To Taste salt and pepper
1 Tablespoon Traeger Pork & Poultry Rub
For the Gravy: Meanwhile in a sauce pan over medium heat, add butter and onion. Cook for approximately 3 minutes. Add in flour and cook for 4 more minutes. While whisking, add beef stock, salt and pepper. Simmer and continue mixing until desired consistency.
2 Tablespoon butter
1 Medium yellow onion, diced small
2 Tablespoon flour
2 Cup beef stock
To Taste salt and pepper
When ready to serve, lay a stack of fries down on a sheet tray, plate or serving platter. Cover with pulled pork and burnt ends, cheese curds and gravy. Top with sour cream and scallions if desired. Enjoy!
1 Cup cheese curds, for serving
As Needed Sour cream, for serving
As Needed Chopped scallions, for serving