There's no denying the satisfaction that comes with biting into a well-crafted sandwich. The softness of the bread, the perfect balance of flavors, and the variety of textures all work together to create a truly exceptional eating experience. Happy St. Patty's Day.
Great video, for me I would leave the fat cap on and untrimmed unless it was overly huge. You have no idea how much I want a corned beef sandwich after watching this video. That handy dandy smoker can make some great quality restaurant style meals. I will give your recipe a try first change I get. Let's run this thought up the flagpole "Greg's Diner"! 👈
Good looking Reuben, Greg! I "smoked" my brisket in the oven for the first time this year as I'm an apartment dweller without a smoker. I also rubbed it with Lawry's steak seasoning because I already had it on hand but I'm sure yours was better, I too would've opted to skip the brown sugar. A little tip, next time; assemble the sandwich and toast it on a griddle like you would a grilled cheese sandwich to melt the cheese and evenly toast the bread...unless of course you don't like your sauerkraut warm. Happy belated St Patrick's Day, A Midwest Family!
Great looking sandwich! Just got my first pellet grill smoker on a black Friday sale. Really loving it. Really enjoy watching your videos. Keep them coming.
Pretty tough to beat a corned beef done on the smoker compared to other methods. I usually buy a few extra to freeze and use throughout the year. I am gonna make me a sandwich with the next one I make. Thanks for the video!
Barrett coming at you with the legit questions. Why is it called a ‘smoker’? What do we do with the leftover spices? 😂 The final meat looks amazing! As soon as my smoker ( it’s called that because that is what it does ) has the snow melted off of it I will try this “corned beef”.
