Pastrami Reuben Sandwich
- Thread starter ChuckO
- Start date
ChuckO
TVWBB 1-Star Olympian
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
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
Len Dennis
TVWBB Diamond Member
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.
. 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.
Monty House
TVWBB Pro
H-o-m-e R-u-n
Doug Selman
TVWBB Super Fan
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.
Kemper Morris
TVWBB Gold Member
You knocked this one out of the Park Chuck. Man that looks good
Timothy F. Lewis
TVWBB 1-Star Olympian
You don't need to ship me two (unless you want too!) half of one would be just fine!
I love pastrami!
I love pastrami!
Tim McCann
TVWBB Honor Circle
That looks awesome Chuck! You mind sharing your seasoning?
ChuckO
TVWBB 1-Star Olympian
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.
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/
And the Russian dressing came from here
http://barbecuebible.com/recipe/russian-dressing/
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
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.
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/
And the Russian dressing came from here
http://barbecuebible.com/recipe/russian-dressing/
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
Tim McCann
TVWBB Honor Circle
Thanks Chuck! I will be copying!
