Smoked Pastrami Reuben Recipe

Trim and cure

Trim excess hard fat from the brisket, leaving a thin layer to keep the meat moist. Pat the brisket dry. In a bowl combine kosher salt, brown sugar, coarsely ground black pepper, paprika, garlic powder, onion powder and pink curing salt if using. Rub the entire spice cure evenly over all surfaces of the brisket. Place brisket in a rimmed tray or zip-top bag, cover, and refrigerate for 24–48 hours to let the cure penetrate (24 hours for quicker result, 48 for deeper flavor).

Rinse and dry

After curing, rinse the brisket under cold water to remove excess surface cure. Pat dry thoroughly with paper towels. Let rest at room temperature for 30–60 minutes before smoking.

Prep smoker and smoke

Preheat a smoker to 225°F (107°C). Add applewood or cherry wood chips for a mild fruity smoke. Place the brisket fat side up on the smoker grates. Smoke until internal temperature reaches 195°F (90°C) — this will take about 4–6 hours for a 2 lb piece, but monitor with a probe thermometer. Maintain steady temperature and add wood as needed for continuous smoke.

Rest and slice

When the pastrami reaches 195°F, remove it from the smoker and place it on a cutting board. Tent loosely with foil and let rest for 30 minutes with a splash of beef broth poured over or around it to keep moist. After resting, slice very thinly against the grain for tender pastrami.

Prepare sauerkraut

Drain the sauerkraut well and press it between paper towels or a clean kitchen towel to remove excess moisture. If desired, warm the sauerkraut in a small skillet for 3–4 minutes to reduce liquid further and take off some acidity (optional). Season with freshly ground black pepper to taste.

Assemble sandwiches

Spread about 2 tablespoons of Russian/Thousand Island dressing on the inside of four slices of rye bread. Top each dressed slice with a layer of Swiss cheese (1 slice), then a generous mound of warm or room-temperature sliced pastrami (about 4–5 oz per sandwich, adjust as desired), then about 1/2 cup drained sauerkraut, and another slice of Swiss cheese if you like extra melt. Top with the remaining rye slices, dressing side down.

Butter and griddle

Heat a large nonstick skillet or griddle over medium-low heat. Butter the outside faces of each assembled sandwich evenly (about 1 tablespoon per side). Place the sandwiches on the skillet and press gently with a spatula or a sandwich press/panini weight. Grill 3–5 minutes per side until bread is golden brown and the cheese is melted, flipping once. Adjust heat lower if bread browns too quickly before cheese melts.

Serve

Remove sandwiches from the pan, let rest 1 minute, then cut in half diagonally. Serve immediately with extra Russian/Thousand Island dressing for dipping and pickles on the side if desired.

Smoke chips and finishing

If you did not smoke the pastrami yourself and are using pre-sliced deli pastrami, you can briefly smoke assembled warm pastrami slices on a stovetop smoker or add a few applewood chips to a smoker box while warming the meat to impart a hint of smoke. For homemade dressing enhancement, stir 1–2 teaspoons of finely chopped pickles or pickle brine into the Russian dressing for extra tang.