{"id":152,"date":"2024-12-28T23:01:51","date_gmt":"2024-12-28T23:01:51","guid":{"rendered":"http:\/\/18.234.64.53\/?page_id=152"},"modified":"2024-12-28T23:01:51","modified_gmt":"2024-12-28T23:01:51","slug":"pastrami-rueben-sandwich","status":"publish","type":"page","link":"https:\/\/www.chitty.io\/index.php\/pastrami-rueben-sandwich\/","title":{"rendered":"Pastrami Rueben Sandwich"},"content":{"rendered":"
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Pastrami Rueben Sandwich<\/h2>\n\n
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A Rueben sandwich is made with corned beef, sauerkraut, Swiss cheese, and Russian dressing on rye bread.\u00a0 The Reuben is always grilled and served hot. The Rachel or more commonly known as a Pastrami Rueben, replaces the corned beef with a pastrami. A Rachel sandwich can also refer to a turkey pastrami or a pastrami that replaces sauerkraut with coleslaw. This recipe is for beef brisket that is wet brined to corned beef, then dry brined and smoked to make pastrami, and finally created into a sandwich. <\/span>
<\/div>Credit: Bill Chitty, Elizabeth Grubel<\/span><\/div>\n
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Course <\/span>Main Course<\/span><\/div>
Cuisine <\/span>American<\/span><\/div>
Keyword <\/span>Sandwich, Smoker<\/span><\/div><\/div>\n
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Prep Time <\/span>10 days<\/span><\/span> days<\/span> 2 hours<\/span><\/span> hours<\/span><\/span><\/div>
Cook Time <\/span>12 hours<\/span><\/span> hours<\/span><\/span><\/div>
Resting time <\/span>4 hours<\/span><\/span> hours<\/span><\/span><\/div>
Total Time <\/span>10 days<\/span><\/span> days<\/span> 18 hours<\/span><\/span> hours<\/span><\/span><\/div><\/div>\n
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Servings <\/span>14<\/span> people<\/span><\/span><\/div>\n\n\n
Cost <\/span>$150<\/span><\/div>\n

Equipment<\/h3>
  • 1 Smoker — This was cooked on a Green Egg with post oak wood chips.<\/span><\/div><\/li>
  • 1 Food-grade Container — Large enough to fit a flat of brisket. The container must be able to fit in the refrigerator and should be easy to work with since you will have to flip the brisket.<\/span><\/div><\/li>
  • 1 Meat injector — (Optional) I have had better results injecting the brine into the brisket.<\/span><\/div><\/li>
  • 1 Mortar and Pestle — (Optional) I have had better results making cracked rub compared to using a spice grinder.<\/span><\/div><\/li>
  • 1 Refrigerator space — Important enough to add as equipment. You will need a large space for at least 7 and up to 10 days to wet brine the brisket.<\/span><\/div><\/li>
  • 1 Curved boning knife — (Optional) I buy whole briskets and separate the point from the flat. You can have a butcher do this for you.<\/span><\/div><\/li>
  • 1 Large Cast Iron or Flat Top — A large flat top is ideal if making multiple sandwiches for a group.<\/span><\/div><\/li>
  • 1 Stock Pot — You can use a large dutch oven as well. The pot needs to be able to hold a gallon of brine liquid and safely come to a slow boil.<\/span><\/div><\/li>
  • 1 Temperature probe — Recommend a remote temperature probe like a MEATER or Combustion Inc.<\/span><\/div><\/li>
  • 1 Brisket Knife — You can use a bread knife, chef's knife, or a carving knife.<\/span><\/div><\/li><\/ul><\/div>\n

    Ingredients<\/h3>

    Sandwich ingredients:<\/h4>
    • 1<\/span> Brisket Flat<\/span><\/li>
    • 1<\/span> loaf<\/span> Rye Bread<\/span> recommend marble rye, sliced to 1\/4th of an inch<\/span><\/li>
    • 20<\/span> slices<\/span> Swiss Cheese<\/span><\/li>
    • 1<\/span> container<\/span> Sauerkraut<\/span><\/li>
    • 1<\/span> container<\/span> Mayonaise<\/span><\/li><\/ul><\/div>

      Brine ingredients:<\/h4>
      • 3<\/span> Bay Leaves<\/span> — preferably fresh<\/span><\/li>
      • 1<\/span> White Onion<\/span> — quartered<\/span><\/li>
      • 1<\/span> tbsp<\/span> Juniper Berries<\/span><\/li>
      • 3<\/span> sticks<\/span> Cinnamon Stick<\/span><\/li>
      • 10<\/span> Cloves<\/span><\/li>
      • 1<\/span> tbsp<\/span> Ground Coriander Seed<\/span><\/li>
      • 1<\/span> tbsp<\/span> Paprika<\/span><\/li>
      • 1<\/span> tbsp<\/span> Brown Mustard Seeds<\/span><\/li>
      • 1<\/span> tbsp<\/span> Powdered Ginger<\/span><\/li>
      • 1<\/span> tbsp<\/span> Peppercorns<\/span><\/li>
      • 6<\/span> Garlic Cloves<\/span> — peeled and cruched<\/span><\/li>
      • 2<\/span> tsp<\/span> Prague Powder<\/span><\/li>
      • 1<\/span> cup<\/span> Kosher Salt<\/span><\/li>
      • 3\/4<\/span> cup<\/span> Light Brown Sugar<\/span> — lightly packed<\/span><\/li><\/ul><\/div>

        Dry Rub ingredients:<\/h4>
        • 1\/4<\/span> cup<\/span> Light Brown Sugar<\/span> –lightly packed<\/span><\/li>
        • 3<\/span> tbsp<\/span> Black Peppercorns<\/span><\/li>
        • 4<\/span> tbsp<\/span> Juniper Berries<\/span><\/li>
        • 4<\/span> tbsp<\/span> Coriander Seeds<\/span><\/li>
        • 2<\/span> tbsp<\/span> Brown Mustard Seed<\/span><\/li>
        • 2<\/span> tbsp<\/span> Smoked Paprika<\/span><\/li>
        • 3<\/span> tbsp<\/span> Garlic Powder<\/span><\/li><\/ul><\/div>

          Russian dressing:<\/h4>
          • \u00bd<\/span> cup<\/span> Mayonnaise<\/span><\/li>
          • 5<\/span> tbsp<\/span> Ketchup<\/span><\/li>
          • 3<\/span> tbsp<\/span> Dill Pickle Relish<\/span> — not sweet<\/span><\/li>
          • 1<\/span> tbsp<\/span> Red Onion<\/span> — minced<\/span><\/li>
          • 1<\/span> tsp<\/span> Yellow Mustard<\/span><\/li>
          • 2<\/span> tsp<\/span> Worcestershire Sauce<\/span><\/li>
          • 2<\/span> tbsp<\/span> Horseradish<\/span><\/li><\/ul><\/div><\/div>\n

            Instructions<\/h3>

            Brisket Preparation<\/h4>
            • My personal preference is to prepare a brisket flat for pastrami. A brisket flat is the leaner, flatter section of the brisket with less fat, while the brisket point is the fattier, more triangular section with significant marbling. Some people prefer to make pastrami from the point for a more rich flavor. The flat tends to have a more consistent texture when sliced, while the point will often shred or pull apart due to its high fat content. For the wet brining process to make corned beef, I have encountered some uneven spots when attempting for an entire brisket. It is also easier to daily flip just a brisket flat than an entire packer brisket.<\/span><\/div><\/li>
            • Recommend a prime grade brisket for the pastrami rueben sandwich. If you are lucky enough to have a butcher that carries prime grade brisket, have the butcher separate the point from the flat and trim the brisket. Since I am already smoking the pastrami, I will smoke the point just as a brisket. A popular variation of the Pastrami Rueben sandwich is half pastrami and half brisket.<\/span><\/div><\/li>
            • If you do not have a butcher available to prepare, you can buy an entire prime brisket, which is called a packer. A packer brisket refers to\u00a0a whole, untrimmed brisket that includes both the point and flat cuts of the brisket. I have had good luck with Snake River Farms, but many people will order a brisket from Costco if available. <\/span><\/div><\/li>
            • Trimming a brisket can be a little intimidating. Just remember this is for sandwiches and it is okay if a mistake is made. I recommend this video for how to trim a brisket. <\/span><\/div>