Pastrami Reuben Sandwich | Chuds BBQ

pastrami

🥗Healthier: turkey pastrami

💰Cheaper: corned beef

Turkey pastrami reduces calories while corned beef is more affordable.

Swiss cheese

🥗Healthier: low-fat cheese

💰Cheaper: American cheese

Low-fat cheese cuts down on fat while American cheese is often less expensive.

Russian dressing

🥗Healthier: Greek yogurt dressing

💰Cheaper: mayonnaise + ketchup

Greek yogurt dressing is lighter, while mayo and ketchup are pantry staples.

rye bread

🥗Healthier: whole grain bread

💰Cheaper: white bread

Whole grain offers more fiber, while white bread is usually cheaper.

Welcome to Chud's BBQ, I'm Bradley Robinson.

Introduce the pastrami roast beef and Reuben sandwiches.

Explain the pastrami style brisket from a previous video.

Show the eye of round roast and explain it's a Wagyu cut.

Prepare the pastrami brine with black peppercorns, allspice berries, yellow mustard seeds, coriander, and juniper berries.

Toast the spices in a pot over heat until fragrant, then add about 1 quart of water.

Add red pepper flakes, cinnamon, crushed garlic, pink curing salt, kosher salt, and brown sugar to the pot.

Bring the mixture to a simmer to dissolve the salt and sugar, then add a quart of ice to cool it down.

Strain the brine into an injector device to avoid clogging.

Trim silver skin from the eye of round roast using a sharp knife, cutting against the grain.

Inject the brine into the eye of round roast until fully filled.

Place the roast in the brine and refrigerate overnight.

After 20 hours, rinse the roast and trim any remaining silver skin.

Prepare the pastrami rub by grinding coriander seeds and mixing with black pepper and garlic.

Coat the brined roast with the pastrami rub, ensuring an even coverage.

Preheat the smoker to 275 degrees Fahrenheit.

Smoke the roast until it reaches an internal temperature of about 195 degrees Fahrenheit.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens