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Roasted Potato Poutine with Pulled Pork and Burnt Ends

30

8

Apple

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

  • Traeger Beef Rub

  • 1/2 Pound leftover pulled pork

  • 6 Large russet potatoes, cut into wedges

  • 2 Tablespoon Olive oil

  • salt and pepper

  • 1 Tablespoon Traeger Pork & Poultry Rub

  • 2 Tablespoon butter

  • 1 Medium yellow onion, diced small

  • 2 Tablespoon flour

  • 2 Cup beef stock

  • 1 Cup cheese curds, for serving

  • Sour cream, for serving

  • Chopped scallions, for serving

  • 1

    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

  • 2

    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

  • 3

    Place brisket directly on the grill grate. Cook until internal temperature of brisket reaches 190°F, approximately 6 to 7 hours.

    190 ˚F

  • 4

    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.
  • 5

    For the Fries: When ready to cook, set Traeger temperature to 325°F and preheat, lid closed for 15 minutes.

    325 ˚F

  • 6

    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

  • 7

    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

    • 6 Large russet potatoes, cut into wedges

    • 2 Tablespoon Olive oil

    • To Taste salt and pepper

    • 1 Tablespoon Traeger Pork & Poultry Rub

  • 8

    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

  • 9

    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

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