NY Style Rueben
New York City style rueben with homemade smoked pastrami, and thousand island dressing
Equipment
- Smoker
Ingredients
Pastrami
- 10 lb Cornbeef brisket Roughly 1 hour per pound
- 1 cup Coarse kosher salt
- 1 1/2 cup Coarse ground peppercorn
- 1 cup apple cider vinegar
- 4 cup water
- 6 brioche buns
Thousand Island Dressing
- 2 cloves garlic
- 1/4 tsp salt
- 1 cup Mayo preferably homemade
- 1/4 cup sriracha
- 2 tbsp ketchup
- 1 tbsp relish
- 1/4 onion minced
- pepper to taste
Instructions
Pastrami
- Allow cornbeef brisket to come to room temperature, and heat up smoker (use pecan or apple wood)
- Mix salt and pepper
- Create mixture of water and apple cider vinegar in spray bottle
- Evenly coat brisket with salt and pepper mixture
- Once smoker reaches 250 degrees place brisket on smoker
- Hourly spray entire brisket with vinegar mixture
- Cook until internal temperature of brisket is 195 degrees (once brisket reaches (175-180) spraying might have to be halted to reach higher internal temperature roughly an hour and half before anticipated cook time is over
- Wrap brisket in butcher paper and let sit for and hour or until internal temperature reaches 165 degrees
- Slice thinly and place on bun with thousand island dressing
Thousand Island Dressing
- Mix all ingredients until combined
- Store in cool place until ready to serve
Notes
Additional spices can be added to the dry rub on the brisket per preference such as garlic powder, onion powder, mustard powder, and paprika.