Reuben Sandwich
- Level: Advanced
- Total: 14 days 17 hr (includes brining and cooling time)
- Active: 2 hr 20 min
- Yield: 3 servings
- Level: Advanced
- Total: 14 days 17 hr (includes brining and cooling time)
- Active: 2 hr 20 min
- Yield: 3 servings
Ingredients
Pastrami Brine:
Brisket Rub:
Sputnik Sauce:
Reuben Sandwich:
Directions
Special equipment:
a smoker- For the pastrami brine: In a medium saucepan, combine the kosher salt, granulated sugar, brown sugar, honey, pink curing salt, pickling spice, coriander seeds, cumin seeds, mustard seeds, peppercorns, garlic, guajillos and 1 quart water. Heat the mixture on medium-high heat, stirring until the sugars and salts dissolve, 5 to 7 minutes. Remove from the heat and add the ice water. Let the brine cool completely.
- Place the brisket in a large container, ensuring at least a 3-inch gap from the top. Pour the cooled brine over the brisket, ensuring that it's fully submerged. Refrigerate for 14 days, flipping the brisket every other day for even brining.
- Remove the brisket from the brine, then rinse off any residue. Air-dry on a wire rack for 30 minutes.
- For the brisket rub: Blend the black pepper and coriander together. Pat the brisket dry with a paper towel. Generously apply the rub all over the brisket, patting it into the meat. Place the brisket back on the rack and let it approach room temperature for about 2 hours.
- Prepare a smoker: Start the smoker and maintain it for cooking at 225 degrees F. (Post oak is the preferred wood.)
- Place the brisket, fat side up, on the smoker with the point facing the hottest part of the smoker. Keep the smoker closed! No peeking! Maintain the temperature for the first 3 hours, then increase to 250 degrees F and spritz the brisket about every hour for the remaining 7 hours (see Cook’s Note). Use a thermometer to monitor the internal temperature. Expect a stall around 155 to 165 degrees F; be patient, as it may take some time for the temperature to rise beyond this point. Once it reaches 203 degrees F, remove it from the smoker.
- Place the brisket on a sheet pan, then cover it with foil and let it rest for 30 minutes. Slice into 1/2-inch slices.
- For the Sputnik sauce: Add the white onions to a mixing bowl. Add the ketchup, horseradish, paprika, hot sauce and Worcestershire sauce and mix together. Add the mayo and whisk till fully combined.
- For the Reuben sandwich: Butter one side of each slice of rye bread. Toast the buttered side on a flat top or griddle set at 350 degrees F until a golden-brown crust forms on the bottom of the bread, 3 to 4 minutes.
- On the flat top, layer 6 ounces pastrami brisket, 1/3 cup warmed sauerkraut and 1 slice Swiss cheese. Repeat to make 2 more stacks. Use a small metal bowl with a bit of water to create steam around the stacks. This process should melt the cheese and take about a minute.
- Once the rye bread is perfectly toasted, spread about an ounce of Sputnik sauce on each slice using a wide butter knife. Carefully unveil the steam dome and, with a spatula, transfer the assembled stacks onto 3 of the toasted bread slices. Complete the sandwiches with the remaining slices of bread and move the sandwiches to a cutting board. To manage the mess, secure the sandwiches with toothpicks on each side. Use a serrated knife to cut the Reubens into two halves. Serve each portion with a side of chips and a pickle spear and enjoy this delicious Texas style smoked pastrami Reuben sandwich.
Cook’s Note
During the brine you can weigh down the brisket to make sure it is completely submerged, so you do not have to flip it during the brining process. When smoking the brisket, you can spritz with a half and half mixture of apple cider vinegar and water about every hour. Also, you can wrap the brisket with butcher paper once it comes out of the smoker, which will decrease the cooking time and prevent the brisket from drying out.
