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Smokehouse BBQ Poutine Fries

Smokehouse BBQ Poutine Fries

These Smokehouse BBQ Poutine Fries are loaded with crispy fries, smoked chuck roast burnt ends, cheese curds, bourbon BBQ gravy, BBQ sauce, pickled jalapeños, green onions, and crispy onions. It is a smoky backyard BBQ twist on poutine-style loaded fries and a great game day, cookout, or party recipe.
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Prep Time 30 minutes
Cook Time 6 hours 30 minutes
Rest Time 30 minutes
Total Time 7 hours 30 minutes
Course Appetizer, Main Course
Cuisine American, BBQ
Servings 4
Calories 1050 kcal

Equipment

  • Smoker or pellet grill
  • Instant-read thermometer
  • Leave-in probe thermometer, optional
  • Foil pan
  • Small saucepan
  • Whisk
  • Cutting board
  • Chef knife
  • Tongs
  • Heat-resistant gloves
  • Black nitrile gloves, optional
  • Air fryer, oven, deep fryer, or griddle for fries
  • Large black tray, cast iron skillet, or serving pan

Ingredients
  

For the Smoked Chuck Roast Burnt Ends:

  • 3 to 4 pound chuck roast
  • 1 tablespoon yellow mustard or olive oil
  • 2 to 3 tablespoons BBQ rub
  • 1 teaspoon kosher salt only if your rub is low-salt or salt-free
  • 1/2 cup beef broth
  • 1/2 cup BBQ sauce
  • 2 tablespoons butter
  • 1 tablespoon brown sugar optional

For the Fries:

  • 2 pounds frozen thick-cut fries steak fries, crinkle fries, or waffle fries
  • 1 tablespoon oil if baking or air frying
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon BBQ rub optional

For the Bourbon BBQ Onion Gravy:

  • 4 tablespoons butter
  • 1/2 small onion finely diced
  • 2 cloves garlic minced
  • 4 tablespoons all-purpose flour
  • 3 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons BBQ sauce
  • 1 tablespoon bourbon optional
  • 1 teaspoon BBQ rub
  • 1/2 teaspoon black pepper
  • Salt to taste

For Assembly:

  • 1 pound cheese curds
  • 1/3 cup BBQ sauce for drizzling
  • 1/3 cup pickled jalapeños
  • 1/3 cup sliced green onions
  • 1 cup crispy fried onions
  • Extra gravy as needed

Instructions
 

  • Preheat the smoker. Set your smoker to 250°F using oak, hickory, pecan, or cherry wood.
  • Season the chuck roast. Pat the chuck roast dry. Coat lightly with mustard or olive oil, then season with BBQ rub and salt if needed.
  • Smoke the chuck roast. Place the chuck roast on the smoker and cook until the bark is set and the internal temperature reaches about 165°F to 175°F.
  • Cube the beef. Remove the chuck roast and cut it into bite-size burnt-end-style cubes.
  • Sauce the burnt ends. Place the cubed chuck roast in a foil pan with beef broth, BBQ sauce, butter, and optional brown sugar. Toss to coat.
  • Finish the burnt ends. Return the pan to the smoker and cook uncovered or loosely covered until the beef reaches about 200°F to 205°F and is probe tender.
  • Rest the beef. Let the burnt ends rest for about 20 minutes while you make the gravy and fries.
  • Make the gravy. Melt butter in a saucepan over medium heat. Add diced onion and cook until softened. Add garlic and cook for 30 seconds.
  • Build the roux. Stir in flour and cook for 1 to 2 minutes, stirring constantly.
  • Add broth and flavor. Slowly whisk in beef broth. Add Worcestershire sauce, BBQ sauce, optional bourbon, BBQ rub, black pepper, and salt to taste.
  • Simmer the gravy. Cook until the gravy thickens enough to coat the back of a spoon. Keep warm.
  • Cook the fries. Cook fries until golden and crispy using an oven, air fryer, deep fryer, or griddle. Season while hot with salt, pepper, and optional BBQ rub.
  • Warm the cheese curds. Let the cheese curds sit at room temperature for 20 to 30 minutes before assembly so they soften better.
  • Build the tray. Add hot crispy fries to a large tray or cast iron skillet. Scatter cheese curds over the fries.
  • Add beef and gravy. Top with smoked chuck roast burnt ends, then spoon hot bourbon BBQ gravy over the tray.
  • Finish the toppings. Drizzle with BBQ sauce, then add pickled jalapeños, green onions, and crispy fried onions.
  • Serve immediately. Serve hot while the fries are crispy, the cheese is soft, and the gravy is warm.

Notes

Chuck roast is a great brisket alternative for loaded BBQ fries.
Use thick-cut fries so they hold up under the gravy and toppings.
Cheese curds work best, but white cheddar chunks, mozzarella pearls, provolone, Monterey Jack, or pepper jack can work.
Let cheese curds sit out before assembly so they do not stay cold in the middle.
Do not add gravy until right before serving.
For an alcohol-free gravy, replace bourbon with extra beef broth, apple juice, or unsweetened tea.
The chuck roast burnt ends can be made a day ahead and reheated with a splash of beef broth and BBQ sauce.
The gravy can be made ahead and reheated gently.
Cook fries fresh right before assembling.
Use pulled pork, brisket, smoked chicken, or smoked sausage if you already have leftovers.
Keyword BBQ poutine fries, bourbon BBQ gravy, chuck roast poutine, loaded BBQ fries, smoked poutine fries, Smokehouse BBQ Poutine Fries