Recipe courtesy of Smoke Shack
Recipe courtesy of Smoke Shack
Pastrami Texas Reuben
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- Level: Intermediate
- Total: 6 days 12 hr 50 min (includes brining and resting time)
- Active: 1 hr
- Yield: 12 to 15 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 13.5 servings
- Calories
- 872
- Total Fat
- 57 g
- Saturated Fat
- 24 g
- Carbohydrates
- 47 g
- Dietary Fiber
- 7 g
- Sugar
- 15 g
- Protein
- 46 g
- Cholesterol
- 182 mg
- Sodium
- 784 mg
- Level: Intermediate
- Total: 6 days 12 hr 50 min (includes brining and resting time)
- Active: 1 hr
- Yield: 12 to 15 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 13.5 servings
- Calories
- 872
- Total Fat
- 57 g
- Saturated Fat
- 24 g
- Carbohydrates
- 47 g
- Dietary Fiber
- 7 g
- Sugar
- 15 g
- Protein
- 46 g
- Cholesterol
- 182 mg
- Sodium
- 784 mg
Ingredients
Brine:
Pastrami Rub:
Thousand Island Dressing and Slaw:
Assembly:
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Directions
Special equipment:
a smoker- For the brine: Add the kosher salt, brown sugar, pink curing salt, coriander, garlic flakes, black pepper, allspice and 1 gallon water to a pot and bring to a boil. Simmer until the salt and sugar is dissolved. Let cool for 2 to 3 hours. Submerge the brisket in the liquid and let sit, refrigerated, for 3 days. Flip, then let sit, refrigerated, for 3 days more.
- For the pastrami rub: Stir together the pepper, coriander, salt and granulated garlic in a bowl.
- Take the brisket out of the brine and pat dry. Rub heavily with the rub. Let sit for 1 to 2 hours at room temperature.
- Heat a smoker to 230 degrees F.
- Smoke the pastrami until the internal temperature is 190 to 195 degrees F, 6 to 8 hours. Let rest for 1 hour before chopping or slicing.
- Roast the jalapeños in a skillet until soft. Set aside.
- For the Thousand Island dressing and slaw: Combine the mayonnaise, ketchup, vinegar, onion, relish, sugar, salt and pepper in a bowl. Mix some with the cabbage.
- To assemble: Chop the pastrami. Put 1 slice Swiss cheese on each side of each hamburger bun and put face-up in a broiler until the cheese is melted. Pile the pastrami on the bun bottoms. Add the Thousand Island dressing. Top with the Thousand Island slaw. Add the roasted jalapeños. Finish with the bun tops.
