Reuben sandwich ~ Homemade Pastrami

Reuben sandwich! Making your own pastrami is very easy!

Trim the fat from the corned beef briskets. I slow cooked the fat to make a broth in my slow cooker. 






Soak the briskets in cold water to leach away some of the salt replacing the water twice. 

I smoked the corned beef briskets with a combination of cherry, pecan and apple chips until the briskets reached 165 degrees.








 The chip blend was 50% cherry, 25% pecan and 25% apple chips. Set smoker at 225 degrees for 1-hour and smoke briskets when the smoke is the thickest, increase the temperature to 250 degrees for one hour and finished off the smoking at 275 degrees to bring the briskets up to 165 degrees.  

Refrigerate meat for 24-hours, slice the cold meat for Reuben sandwich or chill meat until meat can slice easily in your slicer. 





I did not add the additional pastrami spices of black peppercorns, coriander, paprika, garlic, mustard seed, cloves and allspice because I like the flavor of this pastrami. 

The Rye bread was grilled with butter on both sides to make a crunchy sandwich. Add French mustard, sauerkraut which has been drained, one slice of Swiss cheese and your homemade pastrami.

I hope you like this recipe and please visit me at
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