Pastrami Reuben Sandwich

Had a craving...

Pre-cured



Rubbed in the cure (the two after should have been before these two)






In the smoke rub



On the smoker



Eight hours later (two of which were resting in the ice chest wrapped in towels)



Sliced



to be continued

Now the good stuff






I just had the (homemade) Russian dressing, my son had that and mustard. I was too full to try it, but we agree on stuff, and he said it's bomb with the mustard. If anyone wants, I can post up the various rub recipes and the Russian dressing recipe. I would have to say, it's the best Pastrami Reuben I've ever had

My oh my, all those pepper corns looks like a rock slide hit your kitchen . That looks so good. Had my regular corned beef last week. Good wine sauerkraut and even better kosher pickles.

Nice smoke you got there Chuck.

wow! Looks awesome! I've been looking at doing pastrami. Any tips?

all the pics look great - I'd almost say especially the sandwich but it's hard to pick a favorite out of those

Your Reuben sammie's rule Chuck, ill take spicy mustard on mine.
But Please post your Russian dressing for all to see.

H-o-m-e R-u-n

Wow......Just Wow............That looks really tasty.......Did I say WOW?

mmm-mm, that looks good Chuck! I've been having the same craving but you beat me to it. I did a second corned beef with Chris's Quick Pastrami method on the Mini on Thursday (St. Paddy's), just haven't had a chance to make my samwich yet.

You knocked this one out of the Park Chuck. Man that looks good

Man those look good! Do you think you could ship 2 to North Carolina??
Great job!!
Tim

Great looking pastrami Chuck. Yes please provide the recipes. One day I want to try making my own pastrami. How long was it on the smoker?

Regards,

John

Outstanding Chuck, That sammie is the best I've ever seen and I'm sure it tasted the same.

You don't need to ship me two (unless you want too!) half of one would be just fine!
I love pastrami!

WOW!!! Chuck that is one fantastic sandwich. I side with you son, have to put mustard on that sandwich for sure.

That looks awesome Chuck! You mind sharing your seasoning?

This was a huge hit at our house, I was almost sad to open the fridge door and not see any left. This all started last weekend, my son brought home two small briskets, the plan was to make corn beef, but then I saw this little jewel, and thought it might be better. This is the curing process I used, I cured them starting Sunday, and finished the cure on Saturday

http://www.mortonsalt.com/article/meat-curing-deli-style-corned-beef/

During the cure, I checked out several ideas and decided to pick up the cook at "For the spice rub" point.

For the spice rub:

1/2 cup cracked black peppercorns
1/2 cup coriander seeds
2 tablespoons mustard seeds
1 tablespoon brown sugar
1 teaspoon ground ginger

Click to expand...

http://barbecuebible.com/recipe/home-smoked-pastrami/

I did make a mistake, the directions for the rub say to "put the rub in a food processor and grind to a coarse powder" I ground the pepper corns (by hand out of the pepper shaker) and it wasn't until I rubbed the meat, that I discovered my error. Gonna have to do a re-due

For the actual sandwich, I used these directions

http://barbecuebible.com/recipe/pastrami-reuben/

2 slices dark or marbled rye bread
1 tablespoon salted butter, at room temperature
3 tablespoons Russian dressing (use this recipe or your favorite store-bought brand)
3 ounces lean pastrami beef, sliced paper-thin across the grain
2 ounces thinly sliced Gruyère or Emmentaler cheese
1/3 cup sauerkraut, drained and wrung dry
5 dill pickle slices

Click to expand...

And the Russian dressing came from here

http://barbecuebible.com/recipe/russian-dressing/

2/3 cup mayonnaise, preferably Hellmann’s
1/4 cup chili sauce or ketchup
3 tablespoons sweet pickle relish

Click to expand...

I should note, that I really rinsed the meat quite a bit when I finished the cure. I even went on to do several leaching. I submerged both briskets several time for about five minutes each time, changing the water after about 5 minutes. I probably did it four or five times, I might even do this more the next time. I didn't taste the cure, my wife said she could, but just barely. (she's very critical of salt)

I smoked the briskets for about four hours until I hit 165 degrees, I then wrapped then in parchment paper for another two hours until they hit 195. When I temp checked them, I knew they were done before I even had the temp come up, because the probe went it effortlessly. I left them wrapped in the parchment paper, blanketed in a towel in a small ice chest for almost another two hours. When I took them out, they were still very hot, and I sliced them fresh out and from there, my wife took over making the sandwiches. This was a lot of fun and because it took a week to complete, it was really rewarding. I love Reuben sandwiches, and I swear this was by far, the best Reuben I've ever had. This will surely be a cook to do again. Thank everyone for all the kind words, this one goes in the books here

Incredible meal Chuck. And thanks for sharing all the info. Love it!

Thanks Chuck! I will be copying!

That looks amazing! I will be trying that for sure.