Reuben sammich

[Andy Kaminski]

Started with a corned brisket flat.
Ended up with a nice pastrami.

Soaked and rinsed it for 1.5 days.
Injected with tallow and a little Worcestershire.
Seasoned with pepper, garlic and onion powder.
4 hours at 250f on the wsm.
2 hours wrapped in paper.
Called it done at 205f.
1 hour rest.
This St. Paddy holiday cut makes a nice pastrami sandwich.

 

[JimK]

Nice! Due to scheduling challenges, I didn't get to do my corned beef and cabbage until last night. I've got some Reubens planned in the coming days. Yours looks great.

 

[Mark_E]

I just did reubens last night!

 

[BFletcher]

I love it.

 

[Tim Campbell]

Wow!!!

 

[Darryl - swazies]

That there is a mighty good looking sandwich.....I read your title and you made it exactly as I pictured.
Kraut, pickles and mustard.............I would pay top dollar for something like that.

 

[ChuckO]

That's my favorite sammy

 

[Rich G]

Fine looking sammy, Andy! Might be time for me to get another faux-strami going (and some deli rye!)

R

 

[Andy Kaminski]

Faux-strami .
What a perfect description .
This cook now has a new name from now on .

On a funny note,
While we were eating these I asked the wife what she thought about it and she said we should have put more meat on the sandwiches so we stopped and loaded the other half up more.

 

[Tim Campbell]

Killer sandwich, Andy.

 

[Barb D]

That looks out of this world. You can pass a Reuben sandwich this way anytime.

 

[Bruno]

Reuben