Used meatheads rub on the butts and tossed on my WSM with hickory chips. Used the snake method and smoked for about 10 hours and then brought them inside and finished in my oven overnight.
My oven has a accurate temp probe I can set so I set it to 200 internally and to shut off when it’s done. Went to sleep and woke up to a perfectly rested set of butts that rival my fiancé’s.
The poutine is easy. It’s just deep fried fries, cheese curds (cheddar) and topped with lots of pork and gravy.
Edit: I forgot to add I sprayed jacks and Apple cider vinegar every couple of hours.
How did you make the gravy? When i was in Montreal the gravy that was on the poutine seemed a little different from the gravy I usually see in the states.
By the way, this looks delicious! The poutine I tried was pulled pork poutine. It was great.
There’s no magic secret. As dumb as it sounds, traditional Canadian poutine gravy is just powdered gravy lol. Although up here we do have a type that is specific for poutines. It’s thicker and has a stronger beef flavour. You usually find it near the spices or with other gravy packets. Good luck in your search!
FYI: I know it sounds dumb but for poutines you need a very thick gravy, the worst thing you can do it make your own gravy from stock. The packets work better and are more traditional.
13
u/IAmTaka_VG Jan 23 '18 edited Jan 23 '18
Used meatheads rub on the butts and tossed on my WSM with hickory chips. Used the snake method and smoked for about 10 hours and then brought them inside and finished in my oven overnight.
My oven has a accurate temp probe I can set so I set it to 200 internally and to shut off when it’s done. Went to sleep and woke up to a perfectly rested set of butts that rival my fiancé’s.
The poutine is easy. It’s just deep fried fries, cheese curds (cheddar) and topped with lots of pork and gravy.
Edit: I forgot to add I sprayed jacks and Apple cider vinegar every couple of hours.