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Recipe courtesy of Jersey Shore BBQ
From:
40
Texas Reuben
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- Level: Advanced
- Total: 16 days 13 hr 20 min (includes curing time)
- Active: 2 hr
- Yield: 4 to 6 servings
- Level: Advanced
- Total: 16 days 13 hr 20 min (includes curing time)
- Active: 2 hr
- Yield: 4 to 6 servings
Ingredients
Brine:
Brisket:
Spicy Russian Dressing:
Coleslaw:
Assembly:
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Directions
Special equipment:
a smoker- For the brine: Stir together the brown sugar, curing salt, mustard seeds, peppercorns, bay leaf and 5 1/3 cups water in a container large enough to hold the brisket. Add the brisket and refrigerate for 16 days.
- For the brisket: Transfer the brisket to a deep full tray and top with the beer, mustard seeds, peppercorns, salt, garlic, bay leaves and onion. Place in a smoker at 225 degrees F for 12 hours.
- For the spicy Russian dressing: Blend together the mayonnaise, jalapeños, sriracha and pickle puree.
- For the coleslaw: Shred the cabbage and carrot finely and combine with the mayo, sugar and vinegar. Let sit, refrigerated, for 8 hours.
- Slice the corned beef, then place in a pan over medium-high heat. Top with the Swiss cheese and cover to allow the cheese to melt. Place bread, then top with the coleslaw and spicy Russian dressing and serve! Repeat to make additional sandwiches.
