Pastrami Reuben Recipe
House Made Lightly Smoked Pastrami, Gruyere Cheese, Sauerkraut, Russian Dressing, Pumpernikel.
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Ingredients
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Pastrami
Sandwich Assembly
Method
Pastrami Preparation
- 1
Brining the Brisket
In a large bowl, combine water and cure #1. Stir until dissolved. Add black peppercorns, coriander seeds, garlic powder, and paprika. Mix well.
- 2
Marinating the Brisket
Submerge the beef brisket in the brine mixture. Cover and refrigerate for 5-7 days, turning the meat every couple of days to ensure even curing.
- 3
Smoking the Pastrami
After brining, rinse the brisket under cold water. Pat dry and let it sit at room temperature for 1 hour. Preheat your smoker to 225°F (107°C). Smoke the brisket for 6-8 hours, or until the internal temperature reaches 190°F (88°C).
- 4
Sandwich Assembly
- 5
- 6
Assembling the Sandwich
On the unbuttered side of four slices of pumpernickel, layer sliced pastrami, Gruyere cheese, and sauerkraut. Drizzle Russian dressing on top and cover with the remaining slices of pumpernickel, buttered side out.
- 7
- 8
Serving
Remove the sandwiches from the skillet, slice in half, and serve hot with additional Russian dressing on the side if desired.