A But Better Reuben Sandwich!

Brisket Brine

Based on Chudd’s BBQ Recipe – Check Him Out!
1 gal Water
350g Kosher Salt
350 Brown Sugar
42g Pink Salt
10g Coriander
15g Black Peppercorn
3 Bay Leaves
3 Cinnamon Sticks
5g Red Pepper Flakes
60g Crushed Garlic

Marbled Rye Bread (Brian Lagerstrom) Check him out!

2 Loaves

600 grams Poolish

550 grams Water
660 grams Bread Flour + 200 grams Dark Rye Flour
24 grams salt
6 grams Diastatic Malt Powder
30 grams Caraway Seeds
30 grams Molasses
20 grams Cocoa Powder

This was a fun one to make!

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See y’all next time 🙏

We can do better Nicole took me to one of her favorite places up in Dallas I was not impressed so this is going to be the first episode of let’s do it better series we’re going to be making some Reuben sandwiches start out with some sauerkraut slice a nice and thin 2% salt

Solution get an extra person to help you squeeze out all the juices all it’s going to be is salt cabbage in water push it down until that water floats above you can use a Ziploc bag fancy fermentation weights whatever you want this is going to ferment for two weeks

Make sure to burp print every once in a while so you don’t have a pie bomb go off in your house then we’re going to toast off our spices for our pickling blend I’m just using a store-bought made pickling spice you can make your own if

You want add in your pink curing salt brown sugar and kosher salt to a portion of the water and boil it down this is just making sure it’s dissolved into the solution add the rest of your water into a large enough container we’re going to doing a fullsize packer brisket got this

One cheap cheap 99 cent a pound so it’s good test bed 5 days later let’s take this out of the brine we’re going to go and rinse this off season it up with a little spice blend I’ll show you how and let’s throw it on smoker we’re going to

Be seasoning with 1: one 160 mesh black pepper ground coriander and then about a half part of ground mustard and garlic powder no salt in this rub that bran is plenty salty in 5 days in the Cure this brisket hat definitely has enough salt in it so going to keep a pretty

Traditional Texas style barbecue heavy black pepper with more of that Reuben style stuff like especially with that coriander in there going to smoke it all the way through until about 165 then we’re going to full boat wrap it shout out to chud’s barbecue going to be cooking this all the way through Texas

Barbecue style so we’re going to track the rest of the cook with a thermapro temp Spike plus just going to let it go all the way to about 200° start checking for probe tenderness once you got that good bark on there it’s probe tender

We’re going to go and wrap it up for the night this is going to be the recipe for two marble Ry loaves have it if you want one bust out the stam mix or do it by hand if you want throw in our pulish recipe our water our dtic malt powder and salt

Mix that together just get it combined add in her flour mix everything in there let into it come to a nice Shaggy dough and get some good strength scrape off the SO size of the bowl once it starts coming together pretty good add in your coriander seeds once it passes is that

Pull test and nothing shears I’m going to call it good on the gluten so far take about 40% of your dough mix in your cocoa powder and molasses cocoa powder for color and molasses for flavor that’s just going to give you a nice marbling in the end in your loaf shape these up

Into nice tight balls we’re going let these proof for about 30 minutes then we’re going to do some strength building folds to help with that final rise so 30 minutes later we’re going to pop a lid off give it a nice stretch and fold so you’re going to grab all four corners

Pull it up let that dough kind of overlap you all you’re doing is O overlapping the gluten strands building up that dough strength same thing round it off pop any large bubbles on top let these proofed about doubled in size took about an hour hour and a half for me

Nice and jiggly drop some flour down on your work surface they should slide right out if they’re nice and proofed so we’re going to flatten them out the rolling pin you can do it by hand but I get more uniform results with the rolling pin you want the light portion a

Little bit bigger than your dark portion then you’re going to press it seam down really hard into there going to shape it up like a nice tight baguette go slow as you go if you don’t flour in this step that bread is just going to stick right

To that work surface flatten into your loaf pan until it’s nice and bubbly like this and passes a poke test that’s when it Springs back nice and slow but doesn’t leave a permanent indent so preheat your oven sprits with a little bit of water this going to help

Add some steam to the environment help with that oven spring for the Bread close it off and cook until it’s nice and golden brown like this should sound nice and Hollow and have an internal temp of 205 to 207 look at that beautiful marbling my first attempted

This did not look near this pretty you got to be real careful when you’re folding that’s the only way you get that nice pretty rolls we’re going to cut up that brisket turns out on a full Packer I needed more than 5 days the flat is a

Little bit better it’s still a really good cook passes the B test tear is easy the end of the flat is perfect so we’re going to be using this for the sandwiches cut a nice nice and thin next time I’m going to do thinner than that we’re going to make a quick little

Russian dressing I’ll have the recipe down in the description this is going to just really help cut through all the heavy ped meats and other things we got going on in the sandwich top it off some swiss cheese in one side we’re going to stack it high with that smoked bami add

In our sourkraut that’s two week took two weeks in advance add in your Russian dressing in one side close it off toast it off into a pan till you get some nice beautiful golden color one side you want that texture change really brightens up that dish beautiful looking sandwich

Let’s go and dig on in really heavy that was really good really heavy after that sandwich I am stuffed you like this video like comment subscribe for more we’ll see you next time