Ingredients
-
Main
Smoked n’ soaked Vienna corned beef on the Gravity Series® XT Digital Charcoal Grill + Smoker, then stacked it up for one unforgettable Reuben. Slow smoked, beer bathed, and loaded with Swiss cheese, sauerkraut, and horseradish mustard on Turano Rustic rye. Crispy, melty, and packed with flavor from the first bite to the last!
Instructions
-
01
Generously season the 3–4 lb Vienna Beef Corned Beef Brisket with 1–2 tablespoons of SuckleBusters Campfire Steak Seasoning and 1–2 teaspoons of salt & pepper blend.
-
-
02
Place the brisket fat-side up on the Gravity Series® XT Digital Charcoal Grill + Smoker and smoke at 250°F using Masterbuilt Lump Charcoal. Baste occasionally with Guinness beer (reserve the rest for the braise). Smoke for about 2–3 hours or until it develops a deep mahogany bark.
-
03
Transfer the brisket to a pot or foil pan. Add Guinness beer (44.7 fl oz), 1 tablespoon of beef bouillon, and just enough water to partially submerge the meat. Cover tightly with foil and return to the smoker or place in an oven at 300°F. Cook for another 2–3 hours or until the brisket is fork-tender.
-
04
Remove the brisket and let it rest for at least 20 minutes. Slice thinly against the grain. Build the Reubens with Turano Rustic Rye Bread, Swiss cheese, Vienna Beef Sauerkraut, sliced corned beef, and a generous smear of Vienna Beef Horseradish Mustard.
-
-
05
Butter the outsides of the sandwiches and toast them on a cast iron skillet or griddle over medium heat until golden brown and crispy on both sides, and the cheese is melted.
-
