Pastrami Brisket & Texas Reuben Sandwich
Pastrami Brisket & Texas Reuben Sandwich
I’ve been a sucker for a Reuben sandwich all of my adult life. If you have ever been to the famous Katz Deli in NYC then you know what I’m talking about. That pastrami with Russian dressing with sauerkraut wrapped in fresh rye bread. Yum!
If you know me, I’m going to add a smoked element to anything I can. We start by making a Smoked Brisket Pastrami in this recipe and video. Then we take it next level by making a Texas Smoked Pastrami Reuben Sandwich with a homemade Texas Russian dressing with pickled jalapeños. This made one of the tastiest sandwiches I have ever eaten in my life!!
Recipe:
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Welcome to the official Meat Church BBQ YouTube channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!
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Just made Rueben tonight. Smoked it today and made it with canned homemade sauerkraut from last falls garden harvest. Used grocery store Swiss, Russian dressing, fried onions and a little chipotle sauce for extra flavor.
No Swiss though guys
Mr Meat Church….please keep the microphone away from your mouth when you’re tasting your food, sounds horrible!
where did you get that brisket??!!
I have a tip on the mustard if you snap it all the way back there is a way to make sure the top is out of the way and it locks it in.
Looks amazing. Only thing I would do differently is swiis cheese and toast that bread yall. You put all that time and effort into the pastrami you gotta add cheese and toast it like a Reuben is supposed to be.
I’ve done about 15 briskets like this they always come out great . But a 19 pound brisket for $75 turns into about 8 ponds of pastrami when it’s all done so today I’m going to try 11pounds of eye of round roast beast . Has anyone ever tried roast beef for pastrami before ?the 11 pounds only cost $50 and hardly any fat . 🤷♂️
good god almighty!!
I have a brisket in brine as well speak and saw a few videos that have different ways of making a brisket pastrami. I’m definitely taking notes from here but I think I’ll foil boat mine so the bark gets better. Add some beef broth as well.
Thanks for all your great recipes Matt.
I am wanting to turn an entire deer leg into pastrami using your recipe. Any thoughts or tips?
Just finished doing 60lbs of deer sausage using your Holy voodoo recipe and super happy how they turned out.
Cheers,
Still fat up if on a pellet with heat directly underneath?
Could we get the recipe for the pickling spices used?
Got to NYC last Tuesday at noon…Katz’s by 1245, Pastrami (and a kosher dog) in hand by 1. Yum! Will definitely be doing this on my smoker at some point this winter.
I LIKE YOUR PIT , I JUST THINK THE MEAT SHOULD BE CUT JUST A BIT THINER FOR A RUBEN.
Thank you Brother Matt, for sharing your word! I've got a 10 pound brisket in the fridge, just waiting to be cured. Its pretty fortunate that I made up some pickled jalapenos a couple weeks ago.
Thanks again, keep preaching Brother!
going on in the am
My brisket is in the brine, can't wait next weekend!!💯💣
This looks fantastic! Great job as always!!! You looked pretty "hydrated" by the morning lol! No judgment here bud! But it really made me chuckle! Glad I'm not the only one😂
This looks amazing! Everything I make from watching your videos comes out delicious! Where can I get one of those big food safe containers to brine? I’ve been looking for one of those but can’t seem to find big ones like that.
The gold standard HELMANS…!!
Is the measurements the same for a smaller brisket?
keep the nitrates out
so it will not be pink tastes better too!
as long as its salty brined in the fridge no bacterias to worry about!!
Hey @meatchurch, how does the Point turn out on these? I know you wouldn't want a crazy thick slice of point on a Pastrami, so how do you run that section of the Brisket?
Then, toast the marble rye on the flat top before your first bite
Just made this. It was just as you said. It was perfect. Made the sauce to it was amazing! You haven't let me down yet. I'm a pit master now because of you. I only thought I was before. Your the man.
I had an issue with the brine not penetrating the point all the way. The center was grey after cooked. We brined for 11 days. Any suggestions?
I LOVE reubens! I typically melt some swiss cheese in mine but this looks absolutely phenomenal, gotta try that homemade faux-russian dressing too.
Have you learned how to dice yet? Love your videos but my god that was atrocious.
Matt, I made pastrami from a portion of a brisket flat leftover from St. Patrick's Day. For the most part, I used this recipe for sandwiches. The only variation was that I used fresh HEB Belgium rye bread (lightly toasted), Holy Gospel rub and no jalapenos………………I drained the sauerkraut for one full day and the result was outstanding. Thank you good sir!
He said point side to the fire. But actually put flat side towards fire.
Awesome recipe. My friends all said it may have been the best pastrami ever especially with that thousand island recipe.
That looks like a world class great sammy. The only thing I would do different is add some Swiss Cheese.
just started the process of making pastrami , there's another brisket for Hash this weekend lol love my 8 qt Insta Pot
Where's the Swiss cheese???!!
where is the rub recipe located?
Y’all BBQ guys keep making not Reubens. You’re definitely making a sandwich, it just isn’t a Reuben.
You got to grill it
"I feel Russia might be offended"…. Matt without hesitation "GOOD!" That's gold!!!
The non traditional dressing would be a good base for deviled eggs