Smoky BBQ Poutine with brisket or burnt ends is one of our go to recipes to use up any leftover brisket. Topped with cheese curds and creamy peppercorn gravy made from the brisket au jus, this is one indulgent BBQ lovers dream.
Cook your fries per package instructions, or better yet make them fresh.
If using leftover brisket, reheat it and keep warm.
In a small bowl make the cornstarch slurry by mixing the cornstarch and the water.
In a saucepan, heat the brisket au jus or beef broth to a gentle boil then add in the peppercorns, Worcestershire sauce, and garlic powder.
Slowly add in the cornstarch slurry a couple tablespoons at a time, whisking continuously, until you reach your desired thickness. You will likely not need to use all of the slurry. Reduce heat to keep warm.
Place the cooked fries in a pan or a large plate. Top with the cheese curds and the brisket. Pour the desired amount of gravy on the poutine then top with the chives.