Pastrami Brisket & Texas Reuben Sandwich

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Pastrami Brisket & Texas Reuben Sandwich
I've been a sucker for a Reuben sandwich all of my adult life. If you have ever been to the famous Katz Deli in NYC then you know what I'm talking about. That pastrami with Russian dressing with sauerkraut wrapped in fresh rye bread. Yum!
If you know me, I'm going to add a smoked element to anything I can. We start by making a Smoked Brisket Pastrami in this recipe and video. Then we take it next level by making a Texas Smoked Pastrami Reuben Sandwich with a homemade Texas Russian dressing with pickled jalapeños. This made one of the tastiest sandwiches I have ever eaten in my life!!
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Welcome to the official Meat Church BBQ RU-vid channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!
#MeatChurchBBQ #Pastrami #PastramiBrisket

Опубликовано:

28 сен 2024

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Комментарии : 311

@andrewdawson7641 2 года назад

Matt Pitman, I hope history gives you your due. You’re not only a master of the pit, but you are also fantastic teacher. Thanks 🙏🏼

@MeatChurchBBQ 2 года назад

I appreciate that Andrew. Means a lot!

@litg8r 2 года назад

It’s true. I suspect there may be a day when we see a Pit Man offset on the market!

@roberthuntzinger9222 2 года назад

A Meat Church offset would be awesome!

@karenaustin2321 3 месяца назад

When I traveled from Wichita Falls to San Antonio I always stopped at The Dutchman in Hamilton tx on 287 and had a Reuben. One of my faves.

@RARufus 6 месяцев назад

Just made Rueben tonight. Smoked it today and made it with canned homemade sauerkraut from last falls garden harvest. Used grocery store Swiss, Russian dressing, fried onions and a little chipotle sauce for extra flavor.

@tomworkman3219 Год назад

Matt, I made pastrami from a portion of a brisket flat leftover from St. Patrick's Day. For the most part, I used this recipe for sandwiches. The only variation was that I used fresh HEB Belgium rye bread (lightly toasted), Holy Gospel rub and no jalapenos..................I drained the sauerkraut for one full day and the result was outstanding. Thank you good sir!

@travisdees3508 Год назад

Just made this. It was just as you said. It was perfect. Made the sauce to it was amazing! You haven't let me down yet. I'm a pit master now because of you. I only thought I was before. Your the man.

@SirPartyRoc 2 года назад

Apparently I have been sleeping on Rueben sandwiches. This looks like a fun cook and great change up of menu when hosting friends and family. Keep the knowledge coming Matt and thanks for the dressing Cody.

@MeatChurchBBQ 2 года назад

So fun and was really our best tasting bite so far in 22.

@robinmorris3976 11 месяцев назад

Thank you Brother Matt, for sharing your word! I've got a 10 pound brisket in the fridge, just waiting to be cured. Its pretty fortunate that I made up some pickled jalapenos a couple weeks ago. Thanks again, keep preaching Brother!

@richardpassman6775 2 года назад

The sandwich looked amazing! Growing up in New York and eating many ruebens I would like to suggest adding Swiss cheese, butter the bread and throw it on a flat top for a minute or two on both sides.

@MeatChurchBBQ 2 года назад

Neither of us are Swiss fans. We should have griddle it though!

@markbrophy554 2 года назад

@@MeatChurchBBQ no swiss? then don't make a reuben dude!

@chrisbrook1234 2 года назад

I've done smoked pastrami brisket a couple of times now and it is a definite favourite in our house. Next time I do one, I will have to give your recipe a shot. I must say, I did like the bag of water on top of the brisket, that's a great trick so thank you for sharing that! I had always used a baking pan filled with water to weigh it down but was always worried about whether the pan would rust and contaminate the brine so next time I will definitely be doing this instead. Thanks again for another great video!

@josephbarbery8829 Год назад

Thank you so much for this video. I just told my wife this will be the next thing we smoke. We love watching your videos and learning from them. Thanks again

@51rwyatt 4 месяца назад

I've got a friend visiting end of July and the request is pastrami on rye -- looking forward to that cooking project. Your pastrami brisket looked perfect and very tender, good work.

@mikes225 2 года назад

Awesome recipe and we just had this today with a group of friends in our neighborhood. Followed all steps and after 10 days to cure and day to smoke, was a huge hit. Not only is the pastrami recipe spot on for the brisket, the mayo recipe in the video we had numerous compliments.

@TheGRUMPSY 2 года назад

I just made my brine and will start soaking my brisket shortly. All time favorite sandwich. Thanks for all your hard work Matt

@dko916 Год назад

Great video....I followed this recipe and it turned out FABULOUS!! My eyes literally rolled back in my head!! Best Reuben I have ever had!! I Substituted a Keto wrap for the rye to keep it Keto for me...OMG!! The Russian dressing with the Jalapeno peppers was amazing! Going shopping for more brisket to start bringing again...lol. Thanks for all you do!

@Leadmeoutdoors 2 года назад

I am so happy finding this channel. Matt Pittman seems like such a cool dude to hang with. When I am in Texas next visiting my brother, I am definitely making my way north to Meat Church.

@MeatChurchBBQ 2 года назад

Thanks man!!

@rdbrnr86gt 2 года назад

That looks like an amazing Reuben. I've really got to try making one of these. One of the best sandwiches ever. I've learned so much from this channel, it's great.

@MeatChurchBBQ 2 года назад

Easily my sandwich Weber ever made. Give it a shot!

@robertharris507 Год назад

Awesome recipe. My friends all said it may have been the best pastrami ever especially with that thousand island recipe.

@jeffpuffenbarger6800 2 года назад

Yet another awesome cook Matt! I have made homemade pastrami 3 times so far, but your recipe looks phenomenal! I will be doing one your way in about a month. Thanks!

@MeatChurchBBQ 2 года назад

Thanks Jeff!!

@Wolfparkinson 2 года назад

Circle the bases!! That’s epic!!!

@oliverkorte8999 2 года назад

Greetings from Germany! I love your videos. Always an inspirations! Absolut epic!!! Thx

@patwalex 2 года назад

I need this in my life!!!!

@chrisl6056 2 года назад

I literally laughed out loud when he said "might offend the Russians" and you replied"GOOD!" 😂

@AlexWaz315 2 года назад

This video is exactly what I needed to see!

@MeatChurchBBQ 2 года назад

LOVE TO HEAR IT!

@chrmills1 2 года назад

Absolutely smashed it Pittman! Been wanting to run pastrami for years but was kinda gun shy about the process. Thanks for breaking this down and sharing this content. Bravo and cheers!

@MeatChurchBBQ 2 года назад

It's one of those things that is easy to put off because of the 1st step. But once you do that, it's all downhill from there.

@freshkicks9243 7 месяцев назад

I have a brisket in brine as well speak and saw a few videos that have different ways of making a brisket pastrami. I’m definitely taking notes from here but I think I’ll foil boat mine so the bark gets better. Add some beef broth as well.

@davep4240 2 года назад

You can see and tell how epic this sandwich is just by the look at your face dude.. unbelievable looking. Eat with your eyes as you say. Awesome video as usual Matt thanks again.

@MeatChurchBBQ 2 года назад

Yessir. Thanks Dave!!

@andrewalba336 2 года назад

I just loved seeing these two pals just hanging out and cookin together. You can tell they're pals first, chef's second. Hope to see more videos with these two, in the future!

@MeatChurchBBQ 2 года назад

It was fun so I think we will for sure!

@douglynch9012 2 года назад

I wondered why you didn't add Swiss cheese and then I saw in the comments that neither of you was a fan of Swiss cheese. Well I'm not a big fan of it either but I smoked a wagyu corned beef brisket that was a gift for St Patrick's Day. I wanted to sort of stay with tradition so since I have access to smoked Swiss cheese and I tried it instead. It was awesome. Love the recipe.

@michaelcontreras817 3 месяца назад

I'm on Day 9. Smoking it tomorrow

@michaelsibilia1978 2 года назад

First time comment, long time viewer !! Keep BBQing it up Matt! Just purchased another 5lb bag of the Gospel, my go to!! But more importantly, a new onesie for my new born son on the way! He’ll be representing Meat Church from the day he’s born ! Max Love 🤙🤙

@MeatChurchBBQ 2 года назад

Love this! Thanks Michael!!!

@simonetartocchi6968 Год назад

It's 20 past ten here... seeing your amazing sandwich made me hungry already!

@mikecrabtree8200 2 месяца назад

Years ago I worked at a nursing home. The cafeteria had ok food for us to eat. But they had two dishes that I tried hard not to miss. Liver and onion and that dangednabbit Her sandwiches were similar to those but had a white cheese of some kind and they buttered and grilled the bread like you would a grilled cheese sandwich.

@wingandhog 2 года назад

Native Texan exiled to New Mexico. Damn! You guys made me homesick!

@wallacefrey6247 Год назад

I just found this video,and I am definitely trying this. Thanks for a great video.

@williejones9335 2 года назад

Man that's a good looking sandwich!!!. I have a weakness for the Ruben sandwich. Thanks for the video.

@MeatChurchBBQ 2 года назад

Honestly was my fav sandwich in a very long time!

@kgoodman16 9 месяцев назад

Got to NYC last Tuesday at noon…Katz’s by 1245, Pastrami (and a kosher dog) in hand by 1. Yum! Will definitely be doing this on my smoker at some point this winter.

@kgoodman16 9 месяцев назад

BTW, you are absolutely right about leaving it in the brine for 10 days. I only brined my first pastrami brisket for 5 days and the brine only penetrated about half way through. OOPS!

@lancegentle6430 2 года назад

Made one of these a few years ago. Think its time to make another!

@MeatChurchBBQ 2 года назад

YESSIR!

@Madflavor478 2 года назад

Ur seasonings holy cow is really good I used the honey gospel for first time recently! always love watching your channel learn a lot! I have bought honey hog! Been wanting to try and make pastrami from scratch

@MeatChurchBBQ 2 года назад

Thank you!!!

@Madflavor478 2 года назад

Ur welcome bro!

@shanefairchild5114 2 года назад

You read my mind Brother! Got my pastrami brisket on the offset right now! And then… you’re buddy does the same thing. Serendipity? All’s right in the world!

@MeatChurchBBQ 2 года назад

LOVE this!

@scottbrown5733 2 года назад

Man that looks good. I shouldn't have watched this while being hungry. Great job.

@garytingler3222 2 года назад

I have never made Pastrami. Looks like a must try. Like you I like a good Rueben sandwich.

@MeatChurchBBQ 2 года назад

Yessss!

@bobteal4109 Год назад

Very nice video, love pastrami and will try this.

@andrewhamilton6158 2 года назад

I will be trying this for my 4th of July party! I was debating on Beef ribs(my fav bbq) but this video sold me!

@TheKingDangle 2 года назад

Watching this right after Chud's "Porkstrami" video, guess I know what I'll be doing this weekend!

@MeatChurchBBQ 2 года назад

Good luck my man!

@daveerrington5166 3 месяца назад

Well done boys. Looks great

@deanm4138 2 года назад

That looks delicious, that sandwich is killer thanks for sharing Matt

@MeatChurchBBQ 2 года назад

SO GOOD!!!!!

@allenbateman3518 2 года назад

Looks wonderful!! gotta give this a try... thanks Matt!

@MeatChurchBBQ 2 года назад

Thanks Allen!

@angelamundt6689 Год назад

just started the process of making pastrami , there's another brisket for Hash this weekend lol love my 8 qt Insta Pot

@shawngillogly6873 2 года назад

Dang. Chud convinced me to try this last year. And I liked it. But I wasn't so wowed I thought it was something to do instead of traditional brisket. But with that dressing? Yeah. Gotta give it another go, I think. Maybe do the flat as a pastrami, and the point as burnt ends. 🤔

@MeatChurchBBQ 2 года назад

Great plan!

@jmnorris50 2 года назад

"I feel like Russia might be offended" "Good!" 🤣🤣

@afg-hf6zj 6 месяцев назад

Looks amazing. Only thing I would do differently is swiis cheese and toast that bread yall. You put all that time and effort into the pastrami you gotta add cheese and toast it like a Reuben is supposed to be.

@jaysonescoe5799 2 года назад

Damn it man. I love it when the Duke’s is used. We only use Duke’s in our home.

@MeatChurchBBQ 2 года назад

The best!!

@rbjr.8106 2 года назад

Note to self.... Don't watch meat church before bed.. Especially a Rubinstein Sandwich vid.... God I'm hungry for a rubin!!!

@MeatChurchBBQ 2 года назад

😂😂

@johnbokanovich7421 2 года назад

Love your videos Matt. Nothing but Meat Church seasonings and maybe some rib candy when I fire up the treager.

@MeatChurchBBQ 2 года назад

Thank you John!!!!

@radiohd07 Год назад

"I feel Russia might be offended".... Matt without hesitation "GOOD!" That's gold!!!

@penntex9648 Год назад

Great video can’t wait to try doing this

@WhiskeyDale 2 года назад

this is how cooking should be. Killer show

@MeatChurchBBQ 2 года назад

Thanks Dale!!!

@brentthompson9508 2 года назад

Man this is awesome. Great idea.

@jesseprice9490 Год назад

Hey Matt, big time follower, love your products and videos. You mentioned pastrami beef tongue on this video. I love mexican food and one of my favorites is lengua. Any chance you could do a video of that or some cuts of meat that aren't more common? Thanks and keep up the good work!

@tomgates316 2 года назад

We have absolutely no room in the family fridge to store that for 10 days. Heck, not even 2 days. So, we cheat. We’ll get a corned beef brisket - like Rueben or Grobbels - that run about 4 lbs. We soak it for about 4 hrs to remove some of the excess salt from the original brining. Then we start the process to season with pastrami/spice packet in the beef’s package. Then same, just as you did. Always turns out great.

@stevecox552 2 года назад

Damn it man!!!!! That looks flipping outstanding!!! Nice job guys!!! I will be trying this very soon!! Again great job guys

@MeatChurchBBQ 2 года назад

Thanks Steve!

@joepelaia2010 2 года назад

Hey matt, just picked up your rubs from a distributor here in Canada! Hopefully soon these can make it into some of my local stores would love it if others could experience your flavors! I plan on using them on some ribs first. Cheers!

@MeatChurchBBQ 2 года назад

Def hit up dicksonbbq.com for Canada orders too!

@joepelaia2010 2 года назад

@@MeatChurchBBQ Exactly where I purchased it from!

@paulcoffey7219 2 года назад

Definitely doing this on my next brisket

@paulprosser16 2 года назад

Man that looks awesome! Definitely going to be trying this one!

@MeatChurchBBQ 2 года назад

Enjoy!

@tank4dacubz799 2 года назад

Another great one - I LOVE pastrami & did one just like this (less the paprika in my rub, will have to add that next time) on St. Pat's Day this year for the first time. Honestly, thought I messed it up because of the texture, but seeing yours let's me know I hit it just right!! Thanks, Matt!!! Also, talking about using it the next day for hash is PERFECT & exactly how I used my leftovers - pastrami (crisped up in some olive oil) in hash browns with green chilis & cheddar is #WinnerWinner!!

@MeatChurchBBQ 2 года назад

I totally messed up my bark opening it upside down. WHOOPS!

@tank4dacubz799 2 года назад

@@MeatChurchBBQ Still looks amazing - even the master can slip up once in a while

@JJBIRDIEGOLF 2 года назад

I have to try this!!!

@natejoseph7783 2 года назад

OMG. That looks sooooooooo Good!!!!!!

@MeatChurchBBQ 2 года назад

Thanks Nate!!

@MoesSmokeStackGrill 2 года назад

Heck yea man! Yum! 🔥🔥🔥

@JohnReihner Год назад

Matt, can you please identify the metal tray with handles you put the brisket in about the six minute mark of the pastrami video. Sure could use one of those. The video is awesome. My pastrami turned out great. Family is begging for more. Thanks!

@jerryoconnor9227 Год назад

That looks like a world class great sammy. The only thing I would do different is add some Swiss Cheese.

@Tuxedosam. 2 года назад

Getting a Ruben at Katz's is like getting french fries on your platter of Texas BBQ 😂

@TheBucketTour 2 года назад

When you sliced from the point on previous briskets, I thought you rotated it to cut against the grain. Is that not as important for this purpose?

@Stoltzs_Smoke_Shack 2 года назад

I was going to ask the same!

@MeatChurchBBQ 2 года назад

We sliced this brisket the same as a normal brisket - against the grain,

@randymo8709 2 года назад

When I made pastrami before, it was steamed after the initial smoke. I like this method a lot better where you wrap in butcher paper instead to get it to 205.

@MeatChurchBBQ 2 года назад

I agree. We are not going the Katz way. Smoke is always my preferred method. Thanks Randy!!!

@PSSKDerby Год назад

Great video Matt! Sweet sandwich. Personally, the bread has to be toasted and why do we call it that sauce

@narbekalantarians6269 2 года назад

Holy cow does that sandwich look good

@MadPick Год назад

"That's a pretty man-sized sandwich right there. We'd better split it." ;-) Great video, guys, thank you!

@seanandrzejewski1412 Год назад

This looks amazing! Everything I make from watching your videos comes out delicious! Where can I get one of those big food safe containers to brine? I’ve been looking for one of those but can’t seem to find big ones like that.

@kiltlifter3988 Год назад

Look for polycarbonate food totes.

@Galactic123 Год назад

I LOVE reubens! I typically melt some swiss cheese in mine but this looks absolutely phenomenal, gotta try that homemade faux-russian dressing too.

@bradrippentrop5277 Год назад

Looks amazing and going to get one in the brine tomorrow for st pattys! In the video you start slicing through the point differently then you usually would. For pastrami do you cut through the whole brisket one direction?

@pgrant7688 2 года назад

Matt Pittman, this is the greatest sandwich of all time. I’d write more but these doggone IPAs are getting in the way.

@MeatChurchBBQ 2 года назад

Yesssss!!!!!! Cheers my man.

@Brendonedwards83 Год назад

Hey @meatchurch, how does the Point turn out on these? I know you wouldn't want a crazy thick slice of point on a Pastrami, so how do you run that section of the Brisket?

@smiller6238 Год назад

Nice video, Thanks. If you don't mind, I have a couple questions. Why did you not soak it after brine and why did you slather mustard on a wet brisket?

@joshslouvi7963 2 года назад

I make my own Hams! now I'm making Pastrami Halleluiah!.. Can you do a Texas style Ham?

@matthewgleeson2594 2 года назад

You gotta toast that bread jack!!!

@MatthewHewitt-r2j 9 месяцев назад

Could we get the recipe for the pickling spices used?

@Cbat124 2 года назад

Wowzers 🤩

@mullins6154 4 месяца назад

What is that giant iron pan you have there that you placed the brisket in at 6:25

@KornHuskerJason 2 года назад

Mr Pittman has once again given me my next challenge for smoking. Love your videos Matt!

@MeatChurchBBQ 2 года назад

Thanks Jason! You’ll have fun with this one.

@trn_gaming_9983 2 года назад

your bbq is awesome, greetings from Germany

@MeatChurchBBQ 2 года назад

Greetings!

@alexking2935 2 года назад

Awesome mate!

@MeatChurchBBQ 2 года назад

👊🏽

@alexiverson6448 2 года назад

I'm going to need you to start shooting these in 21:9 4k so my eyes can salivate more.

@michaelminn3341 Год назад

Is the measurements the same for a smaller brisket?

@barrybardo3249 2 года назад

How about a review on that (can't think of the name of the place)famous open pit BBQ place there in Texas. Always wanted to go there

@nsgibson 5 месяцев назад

How much curing salt, and was the amount you put in for 1 gallon or more, since you ended up not diluting?

@rbey01 Год назад

Thanks for awesome video! Where did you get that container for brining?

@sonjahamilton8782 2 года назад

Love the channel! This looks amazing! Where did you get the metal tray close to the beginning of the video?

@811dal54 2 года назад

Not familiar with Holy cow, not from Texas but love your BBQs what's in it?

@trezsr Год назад

Hey there! Great video as usual. Does Cody have a YT channel?

@4rdzlla Месяц назад

So I just put my brisket in a brine. I'm going to flip it every few days or half way through. But my question is this. I'll be out of town on the 10th day. I'll be back on the 12th day. Is it safe to go an extra 2-3 days?