Smoked Corned Beef Brisket | Pastrami Reuben Sandwiches

I smoke a corned beef brisket flat for pastrami and will be using it to make Reuben sandwiches.
I got the idea from Malcom Reed’s video @howtobbqright channel. I do change the recipe just a bit such as brown sugar to replace the raw sugar. I also cut back on the recipe because the brisket I had was half the size.

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This is a 2.4 lb corned beef brisket and we got it patted down we’re going to let it set a little bit I’m going to mix up the rub to place on this brisket now this recipe I got off of how to barbecue write Malcolm reeds channel so let’s get to mixing the

Little rub now the rub is going to be probably a little different than his uh less amount I’m going to add some brown sugar I don’t have the raw sugar but I’m going to add a little bit of brown sugar to this probably about a tablespoon full about not a half a cup

Probably couple of table tablespoons full some ground coriander we going to go about a tablespoonful now granulated garlic looks like two tablespoons full but you know all right we’re going to do about one and a half there love garlic okay okay now we need ground mustard seed or ground mustard rather see how

This comes out yeah pull that off we’re going to do about a half a tablespoon full I think now like I said I was cutting the cutting it in half I don’t think the brisket hum making is quite as big as the one he made so and now onion powder about a tablespoon

[Applause] full there we go now we’re going to mix this all together get it all well Incorporated like he said he wanted a lot of brown or I’m sorry wanted a lot of uh black pepper in it to give it that color and bark and stuff I believe and we hope this works

Out but we’re going to be doing ours he done his on the Green Egg I believe Big Green Egg or something like that and I’m doing mine on the Pit Boss a Austin XL onx and I think it’s going to be moist enough to hold that on there without any

Binders so let’s taking I don’t have any gloves today we’re going to get this well coated try and get the ends on there all right I think we’re good just a little bit right in here touch it up now we’re going to let that set here rest with that uh seasoning on

It let it go bit and I’m going to fire up the smoker we’ll be back okay I’m using the meat stick today and uh we’re going for an internal temperature right now at 160 to 165 and then we’re going to cover it and put it back in the smoker this should be

About 3 hours or so we’ll be back all right let’s get that brisket in the Smoker turn right there all right we got the brisket and the smoker just a small flat I got the end of the probe facing away from the heat so we’ll see what that does it’s been 3 hours 3 and 1/2 hours and our internal temperature is at

150 so this may have to go a little longer I’ve got it set at this end and this this end is reading ambient temperature around 260° if you can see the it says 257 it’s going down it’s kicked down and coming back up so the internal

Temperature is at 150 and I’m going to open the lid we’re going to kind of see what it looks like oh yeah okay this thermometer is reading 198 right now because we have the lid open this one here is reading 212 and oh yeah that that feels good get

This shut back down got an internal temperature of 160° and we’re going to pull it off place it in this pan put a little beef broth in the bottom let it steam to get tender oh that looks good Too okay we have it in our pan and we’re going to put a little beef broth in here and now we’re going to cover it and put it back in the smoker okay we have it covered back in here we got our meat stick sticking through and we’re going to go for an

Internal temperature of about 201202 somewhere in there we’ll be back okay it says we have an internal temperature of 22° let’s pull it off up that back down okay oh yeah D it up pretty good think we can take that out see what our internals been reading yeah I believe that’s going to

Work now 2011 I think that’ll work right there and we’re going to set it back on there dry it up a little bit just like that for about 15 minutes all right let’s take a look at it and see it oh yeah that’s all right it is time to take it off of

There it’s been resting for about 30 minutes it’s let’s um try a slice of it to see looks like the grains running that way we going to take a little bit here just a small bit that is good tastes like spami okay we’re going to let it cool

I’m going to wrap it up uh put it in the refrigerator so it get firm and then we’re going to slice it on a meat slicer for real thin slices of P straming make some Reuben sandwiches all right we have a corn beef brisket flat not very

Big but it costs like it’s a big one and we are going to slice this up We’s see what we can do Here think we’re going to trim off the fat on these we’ll be back okay put some salad dring th000 Islands on here Couple of pieces of Swiss cheese dinner Ping Okay now the wife she didn’t want sour crab didn’t want it quite as much so we’re going to a little sauerkraut on ours Hey if you like the video give it a thumbs up and if you’re not a subscriber I hope you consider subscribing