For the brisket

• 1 kg (2.2lb) beef brisket
• 45 ml (3 tbsp) Montreal steak spice blend (see note)
• 10 ml (2 tsp) ground cumin
• 5 ml (1 tsp) dried oregano
• 5 ml (1 tsp) mild smoked paprika
• 125 ml (1/2 cup) beef broth or water

For the smoky barbecue sauce

• 250 ml (1 cup) store-bought barbecue sauce
• 1 chipotle pepper in adobo sauce (see note)
• 15 ml (1 tbsp) Worcestershire sauce
• 15 ml (1 tbsp) maple syrup or honey

For the creamy corn

• 4 ears of corn
• 15 ml (1 tbsp) butter
• 15 ml (1 tbsp) all-purpose flour
• 125 ml (1/2 cup) milk
• 60 ml (1/4 cup) 15% country-style cream or 35% cream
• 60 ml (1/4 cup) cream cheese
• 5 ml (1 tsp) salt

For the poutine

• 2 bags of rustic fries (skin-on)
• 1 recipe traditional poutine sauce
• Bergeron Brins de Gouda cheese
• Fresh cilantro
• Thinly sliced jalapeño pepper (optional)

Notes

• Use a finely ground Montreal steak spice blend, such as the one made by BBQ Québec, for better flavour absorption.
• Chipotle peppers in adobo sauce are sold in small cans at specialty grocery stores or online. Leftovers freeze well.

For the brisket:

1. Preheat the oven to 150 °F (300 °C). Pat the meat dry with paper towels and place it in a 33 x 23 cm (13 x 9 in) baking dish or a cast-iron Dutch oven with a lid (such as a Creuset-style pot).
2. In a small bowl, mix the steak spice with the cumin, oregano, and paprika. Rub the spice mix all over the surface of the brisket. Pour the broth or water around the meat.
3. Cover tightly with foil or a lid and cook for 5 hours, until the meat is fork tender.
4. While the meat cooks, mix together all the smoky barbecue sauce ingredients.
5. Drain the liquid from the baking dish. Generously brush the brisket with the smoky barbecue sauce. Place the oven rack in the upper third and turn on the broiler. Broil the meat for 2 to 3 minutes, until the top starts to brown. Flip it over, brush with more sauce, and broil for another 2 to 3 minutes. Repeat as needed until the meat is nicely charred. Remove from oven and let cool.

PS : You can also finish the brisket on the barbecue: preheat to medium-high heat. Generously brush the meat with the smoky barbecue sauce. Grill for 2 to 3 minutes, until the bottom begins to brown. Flip, brush with more sauce, and continue grilling for another 2 to 3 minutes. Repeat as needed until the
exterior is well grilled. Remove from heat and let cool.

For the creamy corn:

1. Boil the husked corn cobs in salted water for 14 minutes. Drain and cool under cold running water. Cut the kernels off the cob with a sharp knife.
2. In a skillet over medium-high heat, melt the butter. Add the flour and whisk for 30 seconds. Whisk in the milk and cream.
3. Bring to a boil, then simmer for 3 minutes, whisking regularly, until the sauce thickens slightly.
4. Stir in the cream cheese, salt, and corn. Mix well. Keep warm.

To assemble the poutine:

1. Cook the fries according to the package directions.
2. Prepare the traditional poutine sauce, replacing the cloves and bay leaf with the following spices: 5 ml (1 tsp) ground cumin, 3.75 ml (3/4 tsp) dried oregano, and 2.5 ml (1/2 tsp) smoked paprika.Adjust the amount of cayenne pepper to your desired heat level.
3. Thinly slice the brisket against the grain.
4. Divide the fries into serving bowls. Top each portion with brisket slices, creamy corn, and brins de gouda cheese. Drizzle with poutine sauce, then garnish with cilantro and jalapeño slices. Serve immediately.