Classic Reuben Sandwich Recipe | Smoked Pastrami

Swiss cheese

🥗Healthier: low-fat Swiss cheese

💰Cheaper: provolone

Provolone is often less expensive and still melts well.

corned beef

🥗Healthier: lean turkey

💰Cheaper: ham

Turkey reduces fat content while ham offers a similar flavor.

Go to the butcher's market and ask for a 4-pound brisket flat.

In a large stock pot, add 3 quarts of water and 1 cup of kosher salt.

Add a little less than 1/4 cup of pink curing salt to the pot.

Add 1/2 cup of white sugar, 1/2 cup of brown sugar, and 1/4 cup of honey.

Add 5 tablespoons of pickling spice, 2 tablespoons of whole coriander seeds, 1 tablespoon of mustard seeds, 1 tablespoon of oregano, and 1 tablespoon of garlic to the pot.

Put the pot on medium-high heat and bring the mixture to a boil, stirring well.

Once boiling, turn off the heat and let the brine cool for 10-15 minutes.

Add 3 quarts of cold ice water to the brine to cool it down further.

Put the brisket in the cooled brine and add more ice to keep it chilled.

Cover and refrigerate for 5 days, turning the brisket every 12 hours.

After 5 days, remove the brisket and rinse it thoroughly to remove excess salt.

Pat the brisket dry with paper towels.

In a bowl, mix together more coriander, black pepper, brown sugar, and smoked paprika.

Coat the brisket evenly with the spice mixture and let it sit at room temperature for 1-1.5 hours.

Prepare the smoker by preheating it to 225 degrees Fahrenheit using oak, apple, and cherry wood for smoking.

Place the brisket fat side up in the smoker and regulate the air flow.

Smoke the brisket for 4-5 hours until it reaches an internal temperature of 160-170 degrees Fahrenheit.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens