Thursday, July 23, 2015

Smoked Brisket Poutine with Chimichurri

Notice that I had to steal a piece off the brisket before the picture was even taken... this was after few tester pieces already!
One of my best friends recently purchased a Smoker and we decided we should make a brisket on it. It's been a busy summer so far, and so when there was a free day in my weekend I decided to take full advantage of it.
Not wanting to just have a huge chunk of meat, we decided that a good place for the brisket would be on poutine. I was in charge of the fries and chimichurri. He got the brisket and picked up some authentic Quebec cheese curds and sauce/gravy, (from a Quebec specialty store at the farmers market).
This was obviously mixing a dangerous level of different cultures/foods into one dish but it ended up being amazing!!! The 15 hrs spent slow smoking the brisket yielded juicy tender meat with the perfect smoke flavor and crust. The chimichurri added a little acidity to cut through the heaviness of the cheese and sauce. The fries ended up being fluffy on the inside with perfect crunch on the outside.
I won't go into details on actually smoking the brisket because I wasn't there and don't have any photos, (all I know is that my buddy put it on at midnight and checked it at 5am).
Here is the rub recipe for 6 lbs of brisket:
  • 1 tablespoon coarse salt (kosher or sea)
  • 1 tablespoon chili powder
  • 2 teaspoons sugar
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon ground cumin

  1. Massage brisket with well mixed rub
  2. Let it sit in the fridge with the rub for 2 days.

I went with a double fried recipe for the fries.

  •  5 lbs bag of russet potatoes cut into fries
  1. Rinse the cut potatoes in a large bowl with lots of cold running water until water becomes clear.
  2. Cover with water by 1-inch and cover with ice.
  3. Refrigerate at least 30 minutes. 
  4. In a large pot fitted with a candy or deep-frying thermometer, (or in an electric deep fryer), heat oil over medium/high heat until the thermometer registers 325 degrees F. Make sure you have about 6 inches of clearance from the top of the pot to the oil.
  5. Drain ice water from cut fries and wrap in a clean dishcloth or tea towel and thoroughly dry.
  6.  Add fries, a handful at a time, to the hot oil.
  7. Fry, stirring occasionally, until potatoes are soft and limp and begin to turn a blond color, about 6 to 8 minutes.
  8. Using a slotted spoon, remove fries from the oil and set aside to drain on paper towels.
  9. Let rest for at least 10 minutes.
  10. When ready to serve the French fries, reheat the oil to 350 degrees F.
  11. Transfer the blanched potatoes to the hot oil and fry again, stirring frequently, until golden brown and puffed, about 1 minute.
  12. Transfer to large metal bowl and sprinkle with salt and pepper.

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