Smoked Corned Beef Reuben on Sourdough

Cook Time

255 mins

Cooking Method

Smoking

Cuisine

American

Difficulty

Moderate

Prep Time

10 mins

Servings

4



Ingredients


Aluminum Foil

1 tbsp Butter

1 cup Chicken Stock

3 lbs Corned Beef Brisket

3 tbsp Dijon Mustard

1/2 cup Russian Dressing

1 cup Sauerkraut

6 slices Sourdough Bread

6 Swiss Cheese, Sliced

Vegetable Oil



Cooking Instructions


This Smoked Corned Beef Reuben on Sourdough is filled with so much flavor, you won’t want to save it just for St. Patrick’s Day. This epic Reuben starts with a tangy layer of homemade sourdough bread stacked high with smoked corned beef brisket, Russian dressing, sauerkraut and gooey Swiss cheese. Far better than boiling, the smoked corned beef ends up tender, juicy with subtle notes of smokiness when cooked low n’ slow on the Pit Boss Platinum Series KC Combo Grill.  

Wood Pellet Recommendation 

The bacon-like flavor that Hickory Hardwood pellets add to meat make them a great choice for Smoked Corned Beef.

  1. Fire up your Pit Boss Platinum Series KC Combo and preheat to 250°F. If using a gas or charcoal grill, set it up for low, indirect heat.
  2. Coat all sides of corned beef brisket flat generously in mustard. Insert a temperature probe into the middle of the brisket flat, then transfer the brisket flat directly on grill grate, fat cap up, and cook for 2 hours.
  3. Remove the brisket from the grill and place it in a pan lined with foil, or a disposable aluminum pan. Add chicken stock, then cover with foil and return to the grill.
  4. Increase grill temperature to 300°F, and cook an additional 1 ½ to 2 hours, or until brisket is tender and reaches 190°F.
  5. Remove from grill and allow brisket to rest for 15 minutes, then slice thin for Reuben sandwiches.
  6. Preheat KC Combo griddle to medium-low flame. If using a gas or charcoal grill, preheat a cast iron skillet on medium-low heat.
  7. Grease griddle with butter, then set 4 slices of sourdough on griddle, followed by 2 portions of sliced corned beef brisket. Warm brisket 1 to 2 minutes, then flip. Add sauerkraut and 1 ½ slices of Swiss cheese per portion. Close griddle lid for 2 to 3 minutes to melt cheese and crisp up underside of brisket.
  8. Spoon dressing on sourdough, then set brisket on every other slice. Set remaining toasted sourdough on top of cheese to complete the Reuben sandwich.
  9. Remove from griddle, then repeat with remaining 2 portions. Slice each sandwich on the bias and serve warm with extra dressing for dipping.


Special Tools


  • Disposable Aluminum Pan
  • Temperature Probe


Bigger. Hotter. Heavier. Tip


Don't like Sauerkraut? Mix dry coleslaw with the Russian Dressing.



Diet Info


  • Flexible Dieting


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