Classic Reuben Sandwich with Smoked Pastrami Brisket
#beef brisket#bacon#smoked meat#sandwich#Cowboy Kent Rollins
This classic Reuben sandwich features tender smoked pastrami made from brisket, layered with provolone and sauerkraut on toasted rye bread, offering a delicious balance of smoky, savory, and tangy flavors.
Visit a butcher and purchase a flat cut beef brisket weighing about four pounds.
Prepare a large pot on the stove and pour in three quarts of water.
Add one cup of Morton kosher salt, slightly less than a quarter cup of pink curing salt, white sugar, brown sugar, honey, and about five tablespoons of pickling spice blend.
Include whole coriander seeds, mustard seeds, oregano, and garlic in the mixture.
Heat the mixture over medium-high heat, stirring until it comes to a boil. Then remove from heat and let it cool for 10 to 15 minutes.
Add three quarts of ice water to the cooled brine to chill it before adding the brisket.
Submerge the brisket in the cooled brine, add more ice if needed, cover, and refrigerate for five days. Turn the brisket daily using tongs.
After five days, remove the brisket, rinse thoroughly, pat dry with paper towels, and place on a baking sheet.
Mix coriander, black pepper, brown sugar, and smoked paprika to make a spice rub. Rub it all over the brisket evenly.
Let the brisket sit at room temperature for about one to one and a half hours.