Pastrami on rye. AKA "The Ruben"

[tpack]

I brined a brisket for 9 days while we were in Arkansas about a month ago. When we got back home I smoked it in my RT-590 for Pastrami sandwiches. Now I am reaping the fruits of my labor. This one is on rye bread with homemade Russian dressing, swiss cheese, Bavarian Sauerkraut, bacon and lettuce. I ate with sliced sweet yellow onions, but they were on the side. My favorite sandwich of all time.

 

[ndfan6464]

Dang that is one tasty looking sandwich...love rubens...

You mind sharing your brine? If not totally cool and understandable

 

[tpack]

Go to Amazingrib.com and search Pastrami. It is the same as a corned beef brine. You just smoke it after brining.

 

[Greg Jones]

Looks awesome!

 

[ndfan6464]

Go to Amazingrib.com and search Pastrami. It is the same as a corned beef brine. You just smoke it after brining.

Ahhh okay...I have seen that one.. just havent given it a shot yet...thanks buddy

 

[cookingjnj]

Great lookin sammie right there! Well done!

 

[tpack]

Ahhh okay...I have seen that one.. just havent given it a shot yet...thanks buddy

I use the same website for a brine to make bacon also.

 

[ndfan6464]

I use the same website for a brine to make bacon also.

Yeah I love that website...tons of usually data, recipes etc.

I've been wanting to make bacon on my 590 but cant get fat cap where iam at so grocery bacon it is..ugh..