Smoked Pulled Meat Poutine: A Perfect Blend of BBQ and Canadian Comfort Food
Smoked Pulled Meat Poutine takes comfort food to new heights by merging the rich, smoky flavor of slow-cooked pulled meat with crispy fries, melty cheese curds, and savory gravy. This indulgent dish combines the best elements of Canadian poutine with a BBQ twist, making it ideal for game days, family gatherings, or a cozy weekend dinner. Whether you’re hosting a backyard BBQ or looking for a fun meal to share with friends, this recipe is bound to be a crowd-pleaser.
Why You’ll Love This Recipe
- Smoky & Savory: Slow-smoking the meat infuses it with rich BBQ flavors, creating a tender, juicy base for the dish.
- Crispy & Cheesy: The crispy fries stay firm under the gooey, melted cheese curds, creating a satisfying texture contrast.
- Perfect for Any Occasion: This recipe is ideal for game days, BBQ parties, and casual dinners, serving as a versatile and filling dish.
- Customizable Toppings: You can easily adjust the toppings to suit your preferences, adding more BBQ sauce or switching up the protein.
- Great for Leftovers: If you have leftover smoked meat from a previous BBQ session, this recipe is an excellent way to repurpose it.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Smoked Pulled Meat:
- 4-5 lb of your choice of meat (shoulder or butt works great)
- 2 tablespoons yellow mustard (used as a binder)
- ¼ cup BBQ dry rub (your favorite blend)
- 1 cup apple juice or apple cider vinegar (for spritzing)
- ½ cup BBQ sauce (optional, for mixing)
For the Poutine:
- 1 lb frozen or fresh French fries (shoestring, crinkle-cut, or hand-cut)
- 1 ½ cups cheese curds (white cheddar preferred)
- 2 cups brown gravy (homemade or store-bought)
- 2 tablespoons butter (for extra flavor)
- 1 tablespoon fresh parsley (chopped, for garnish)
- ½ cup BBQ sauce (optional, for drizzling)
Directions
1. Smoke the Pulled Meat
Begin by preheating your smoker to 250°F. Select a type of wood for smoking that will add a balanced smoky flavor to your dish, such as hickory, apple, or oak. The wood chips will infuse the meat with a subtle smoky essence, elevating the overall flavor profile of the poutine.
Next, prepare the meat by rubbing it generously with yellow mustard. The mustard acts as a binder, helping the dry rub adhere to the surface of the meat. Once the mustard is applied, coat the meat thoroughly with your chosen BBQ dry rub. The rub is key to developing a rich, flavorful crust during the smoking process.
Place the prepared meat on the smoker and cook for 4-5 hours. During this time, spritz the meat with apple juice or apple cider vinegar every hour. This will keep the meat moist and tender, ensuring a juicy texture. After 4-5 hours, the meat should have reached an internal temperature of 165°F.
At this point, wrap the meat in butcher paper or aluminum foil to help lock in moisture and continue smoking it for an additional 2-3 hours, until it reaches an internal temperature of 195-205°F. This higher temperature will break down the collagen in the meat, making it incredibly tender and easy to shred.
Once the meat is fully cooked, let it rest for at least 30 minutes to allow the juices to redistribute. After resting, use forks or meat claws to shred the meat into small, bite-sized pieces. If desired, mix in some BBQ sauce for added flavor.
2. Prepare the Fries
While the meat is smoking, you can begin preparing the fries. Whether you’re using frozen fries or fresh ones, you’ll need to cook them according to the package instructions. Deep-frying, baking, or air-frying are all great options to achieve a crispy, golden finish.
Once the fries are cooked, toss them in butter while they’re still hot. This adds an extra layer of flavor and helps the fries stay crispy when topped with the gravy and cheese curds.
3. Make the Gravy
Next, prepare the brown gravy. Heat it in a saucepan over medium heat until it reaches a simmer. If you’re making homemade gravy, start by melting butter in the pan and whisking in some flour to create a roux. Gradually add in the broth, stirring constantly to avoid clumps. Simmer the mixture until it thickens to a gravy-like consistency.
Once the gravy is ready, keep it warm on the stove while you assemble the poutine.
4. Assemble the Poutine
Now comes the fun part—assembling the poutine! Start by placing a generous layer of crispy fries on a serving platter or individual plates. Be sure to spread them evenly to create a solid base for the toppings.
Next, scatter cheese curds over the fries. The cheese curds will melt slightly when topped with the hot gravy, creating a gooey, melty layer that’s key to the dish.
Add a hearty portion of the smoked pulled meat on top of the fries and cheese curds. The smoky, tender meat is the star of this dish, so make sure to add a generous amount.
Finally, pour the hot gravy over everything, allowing it to cascade down and melt the cheese curds further. If you like a little extra tang, drizzle some BBQ sauce over the top and garnish with fresh parsley for a pop of color and flavor.
5. Serve & Enjoy
This dish is best served immediately while the fries are hot and the cheese curds are still melty. Dig in and enjoy the combination of smoky pulled meat, crispy fries, creamy cheese curds, and rich gravy. It’s the ultimate comfort food that combines the flavors of BBQ with the Canadian classic, poutine.
Variations
- Spicy BBQ Poutine: Add a kick by incorporating pickled jalapeños or a drizzle of hot sauce. The spice complements the smoky meat and adds an extra layer of flavor.
- Sweet & Smoky: For a sweeter contrast to the savory flavors, swap regular BBQ sauce for a honey-based version. The sweetness pairs wonderfully with the richness of the pulled meat.
- Cheesy Poutine: If you’re a cheese lover, melt extra shredded cheddar or smoked gouda on top of the poutine. This will make the dish even cheesier and more indulgent.
- Loaded Poutine: Add even more deliciousness by topping your poutine with crispy bacon bits, caramelized onions, or sautéed mushrooms.
- Brisket Poutine: If you prefer a different protein, swap out the pulled meat for smoked brisket. The brisket’s rich flavor will enhance the poutine even further.
Storage and Reheating
If you have leftovers (although it’s unlikely!), you can store the pulled meat in an airtight container for up to 4 days in the refrigerator. When reheating, warm the pulled meat in a skillet over low heat, adding a splash of broth or BBQ sauce to keep it moist.
The fries can be reheated in an air fryer at 375°F for 3-5 minutes or in the oven at 400°F for 5-7 minutes to restore their crispiness. The gravy can be reheated in a saucepan over medium-low heat until it’s hot again.
Smoked Pulled beef Poutine
Ingredients
- 4-5 lb beef shoulder (or pork butt)
- 2 tbsp yellow mustard Used as a binder for the rub
- 1/4 cup BBQ dry rub Your favorite blend
- 1 cup apple juice or apple cider vinegar For spritzing the pork
- 1/2 cup BBQ sauce Optional, for mixing into the pulled pork
- 1 1/2 lbs french fries (shoestring, crinkle-cut, or hand-cut) Frozen or fresh
- 1 1/2 cups cheese curds White cheddar preferred
- 2 cups brown gravy Homemade or store-bought
- 2 tbsp butter For extra flavor in fries
- 1 tbsp fresh parsley (chopped) For garnish
- 1/2 cup BBQ sauce Optional, for drizzling
Instructions
- Preheat your smoker to 250°F using hickory, apple, or oak wood for a balanced smoky flavor. Rub the pork shoulder with yellow mustard and coat generously with BBQ dry rub. Place the pork on the smoker and cook for 4-5 hours, spritzing with apple juice every hour.
- Once the internal temperature reaches 165°F, wrap it in butcher paper or foil and continue smoking until it reaches 195-205°F (about 2-3 more hours). Let the beef rest for 30 minutes, then shred it using forks or meat claws. Optionally mix with BBQ sauce.
- Cook the French fries according to the package instructions (deep fry, bake, or air fry) until golden and crispy. Toss with butter for extra flavor.
- In a saucepan, heat the brown gravy over medium heat until hot. Keep warm.
- Place the crispy fries on a serving platter or plate. Sprinkle with cheese curds, then top with smoked pulled pork. Pour the hot gravy over the fries and let the cheese curds melt slightly.
- Drizzle with BBQ sauce and garnish with fresh parsley. Serve immediately!
Nutrition
FAQs
Can I use store-bought pulled meat?
Yes! If you’re short on time, you can use pre-cooked pulled meat and simply reheat it before assembling the poutine.
What type of fries work best for poutine?
Hand-cut, crinkle-cut, or thick-cut fries are the best options for poutine. They hold up better under the gravy and toppings, ensuring your poutine doesn’t get soggy.
How do I make the fries extra crispy?
To get extra crispy fries, soak fresh-cut potatoes in cold water for at least 30 minutes, then dry them thoroughly before frying or baking.
Can I make this ahead of time?
Yes! You can smoke the pulled meat ahead of time and reheat it when ready to assemble the poutine. This is a great way to save time when preparing for a large gathering.
Conclusion
This Smoked Pulled Meat Poutine combines the best of both worlds—the comforting, cheesy goodness of poutine with the deep, smoky flavors of BBQ. Whether you’re making it for a special occasion or just a fun dinner with friends, this dish is sure to impress. Grab your smoker, some fries, and your favorite toppings, and enjoy this hearty, satisfying meal that everyone will love!
