Skip to Main Content
Roasted Potato Poutine with Pulled Pork and Burnt Ends
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.
Prep Time
30 Minutes
Cook Time
8 Hours
Pellets
Apple
Ingredients
How many people are you serving?
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 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 |
| 2 Tablespoon | butter |
| 1 Medium | yellow onion, diced small |
| 2 Tablespoon | flour |
| 2 Cup | beef stock |
| 1 Cup | cheese curds, for serving |
| As Needed | Sour cream, for serving |
| As Needed | Chopped scallions, for serving |
Steps
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.
Ingredients
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 / 121 ˚C
Super Smoke
3
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
Super Smoke
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.
360 ˚F / 182 ˚C
5
For the Fries: When ready to cook, set Traeger temperature to 325°F and preheat, lid closed for 15 minutes.
325 ˚F / 163 ˚C
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.
Ingredients
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 / 191 ˚C
Ingredients
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.
Ingredients
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!
Ingredients
1 Cup cheese curds, for serving
As Needed Sour cream, for serving
As Needed Chopped scallions, for serving