Pastrami Brisket & Texas Reuben Sandwich

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!!
Recipe: www.meatchurch...
Meat Church BBQ Supplies: www.meatchurch.com
Butcher Block - Rosewood Block: www.rosewoodblock.com
Thermapen IR thermometer: bit.ly/MCThermapen
Mill Scale 94 Gallon Offset Smoker: millscale.co/
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About Meat Church BBQ:
Welcome to the official Meat Church BBQ KZbin 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

[@andrewdawson7641]

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]

I appreciate that Andrew. Means a lot!

[@litg8r]

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

[@roberthuntzinger9222]

A Meat Church offset would be awesome!

[@karenaustin2321]

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.

[@Galactic123]

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

[@RARufus]

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]

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!

[@michaelmontalto]

Y'all made me excited about pastrami once again

[@travisdees3508]

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.

[@jasonhollinger9513]

The Reuben has been my go to deli restaurant sandwich. Love it and this one looks great!

[@MeatChurchBBQ]

Thanks Jason!!

[@josephbarbery8829]

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]

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.

[@richardpassman6775]

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]

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

[@markbrophy554]

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

[@SirPartyRoc]

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]

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

[@marknmarty]

My favorite BBQ channel hands down!

[@robinmorris3976]

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!

[@dwaynewladyka577]

An epic looking brisket pastrami and pastrami sandwich. Love it. Cheers, Matt! ✌️🇺🇦

[@chrisbrook1234]

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!

[@wallacefrey6247]

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

[@oliverkorte8999]

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

[@rimline]

Another perfect recipe and process from Matt and the MeatChurch team! Cooked both a 9lb and 10lb packer brisket in my IW650 today using this recipe and they came out amazing!! Best pastrami ever! Thank you!!

[@mikes225]

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.

[@bobteal4109]

Very nice video, love pastrami and will try this.

[@robertharris507]

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

[@andrewalba336]

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]

It was fun so I think we will for sure!

[@jeffpuffenbarger6800]

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]

Thanks Jeff!!

[@TheGRUMPSY]

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

[@scottwestern5985]

Your wrapping skills are impressive. Can't wait to try this....

[@MeatChurchBBQ]

Thank ya!

[@daleerhardt1799]

This looks fantastic! Great job as always!!! You looked pretty "hydrated" by the morning lol! No judgment here bud! But it really made me chuckle! Glad I'm not the only one😂

[@Wolfparkinson]

Circle the bases!! That’s epic!!!

[@radiohd07]

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

[@dko916]

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!

[@maxhime6760]

Got my brisket trimmed up and in this brine.. I just hope it comes out as awesome as yours looked Matt. Love all your videos they are definitely my go to on smoking tips. Also definitely gonna be stopping by the shop next time that way south.

[@TheBeardedItalian]

Hey Matt. I’m fairly new to the channel. Great smoked pastrami brisket!! Looked absolutely amazing!!

[@MeatChurchBBQ]

Thank you!!

[@penntex9648]

Great video can’t wait to try doing this

[@williejones9335]

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

[@MeatChurchBBQ]

Honestly was my fav sandwich in a very long time!

[@Leadmeoutdoors]

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]

Thanks man!!

[@simonetartocchi6968]

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

[@michaelmiller4083]

Another great video Matt. Got my mouth watering again.

[@patwalex]

I need this in my life!!!!

[@Madflavor478]

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]

Thank you!!!

[@Madflavor478]

Ur welcome bro!

[@allenbateman3518]

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

[@MeatChurchBBQ]

Thanks Allen!

[@freshkicks9243]

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.

[@rdbrnr86gt]

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]

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

[@daveerrington5166]

Well done boys. Looks great

[@seanandrzejewski1412]

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]

Look for polycarbonate food totes.

[@chrmills1]

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]

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.

[@jmnorris50]

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

[@AlexWaz315]

This video is exactly what I needed to see!

[@MeatChurchBBQ]

LOVE TO HEAR IT!

[@shawngillogly6873]

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]

Great plan!

[@deanm4138]

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

[@MeatChurchBBQ]

SO GOOD!!!!!

[@robertfitzgerald4139]

Hey Matt. I've had making my own Corned Beef on the to-do list for a long time and this looks to be the time! One concern is that brining and curing is a a science and I'd sure like to have a process that will adapt to different weights and thicknesses since there is some potential for issues if you do not properly or fully cure. One prominent website that uses quite a bit of science in their method says that this size brisket would only need to cure for 3-5 days and they caution to not leave in longer than required. Another's calculator says to only do the flat (not the point) and to use a lot less less Prague #1 and more water. Still others introduce a thickness variable. I usually like to use weights and given ratios for brining and curing so you can safely scale to any size piece of meat. Do you have a table or calculator that you feel comfortable in sharing? Thanks for all your great work to advance the art and science of BBQ for everyone!

[@jesseprice9490]

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!

[@davep4240]

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]

Yessir. Thanks Dave!!

[@graken22]

My brisket is in the brine, can't wait next weekend!!💯💣

[@graken22]

I just had to let y'all know that my Pastrami turned out awesome! My family could not believe I did this from a brisket on my Traeger. I followed the recipe to a t with the russian dressing ,kraut and rye bread. It was a huge hit. Thanks to Matt@ Meat Church!⭐⭐⭐⭐⭐

[@toddpower4674]

I got one in brine now but I used over 2 cups of salt and it gonna be too salt. I think I'm gonna soak mine a couple of days after the brine.

[@andrewhamilton6158]

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!

[@kgoodman16]

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]

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!

[@scottbrown5733]

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

[@TwiggyRascal]

You cannot beat a Reuben and this one looked insane! Worth pulling an all nighter for, great video!

[@MeatChurchBBQ]

Thanks!!

[@mikecrabtree8200]

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.

[@chrisl6056]

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

[@ianflynn898]

Thanks for all your great recipes Matt. I am wanting to turn an entire deer leg into pastrami using your recipe. Any thoughts or tips? Just finished doing 60lbs of deer sausage using your Holy voodoo recipe and super happy how they turned out. Cheers,

[@angelamundt6689]

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

[@garytingler3222]

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

[@MeatChurchBBQ]

Yessss!

[@TheKingDangle]

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

[@MeatChurchBBQ]

Good luck my man!

[@jusstewa]

Such a great video. I can’t wait to make this on my Traeger!

[@MeatChurchBBQ]

Hope you enjoy it!

[@jimmydean1147]

Looks awesome Matt! Been waiting for this video since you told me about it at the TX whiskey class. 🤘🏻

[@MeatChurchBBQ]

AWESOME!!

[@johnbokanovich7421]

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

[@MeatChurchBBQ]

Thank you John!!!!

[@shanefairchild5114]

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]

LOVE this!

[@lancegentle6430]

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

[@MeatChurchBBQ]

YESSIR!

[@brentthompson9508]

Man this is awesome. Great idea.

[@douglynch9012]

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.

[@paulprosser16]

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

[@MeatChurchBBQ]

Enjoy!

[@spunky181]

I smoke a corned beef brisket taste just like pastrami after smoked delicious

[@brentjones7898]

Brisket in the brine tonight. Absolutely looking forward to this next weekend. Side note, you already have a Meat Church pellet at Traeger, might as well have them brand a Meat Church/Meato Bandito pellet grill.

[@PSSKDerby]

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

[@michaelsibilia1978]

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]

Love this! Thanks Michael!!!

[@BigDaddyDuke101]

I have a tip on the mustard if you snap it all the way back there is a way to make sure the top is out of the way and it locks it in.

[@JJBIRDIEGOLF]

I have to try this!!!

[@puzzlepuzzlepuzzle760]

Grrrr been buying a lot of your spices over here in Sweden. You keep coming up with the most amazing recipes so i guess i will aim for beach 2025

[@MeatChurchBBQ]

Hopefully Holy Smoke will have me back one day!

[@stevecox552]

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

[@MeatChurchBBQ]

Thanks Steve!

[@bradrippentrop5277]

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?

[@paulcoffey7219]

Definitely doing this on my next brisket

[@natejoseph7783]

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

[@MeatChurchBBQ]

Thanks Nate!!

[@rbey01]

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

[@wingandhog]

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

[@joepelaia2010]

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]

Def hit up dicksonbbq.com for Canada orders too!

[@joepelaia2010]

@@MeatChurchBBQ Exactly where I purchased it from!

[@sonjahamilton8782]

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

[@smiller6238]

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?

[@JohnReihner]

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!

[@jaysonescoe5799]

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

[@MeatChurchBBQ]

The best!!

[@terryhamilton985]

Excellent video. Looks outstanding. This is one of my favorites too. My mouth is watering!

[@MeatChurchBBQ]

Mine too!

[@rbjr.8106]

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

[@MeatChurchBBQ]

😂😂

[@jerryoconnor9227]

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

[@tomgates316]

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.

[@tank4dacubz799]

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]

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

[@tank4dacubz799]

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

[@JM-fc9gm]

Come on, that looks amazing. I would’ve added Swiss to mine, though.

[@michaelbozak84]

First of all I love Meat church ,last year I ordered the whole collection of rubs , and they’re all fantastic ! would love to do this recipe just one question where do I get a container like you have to do my brining ? I live up in Killaloe , Ontario Canada and it’s kind a hard to find stuff around ! Keep up the great work ! It would be like a dream come true to come and visit your outdoor kitchen and check everything out !

[@MeatChurchBBQ]

That is a container I used for Sous Vide I got off Amazon. Just look up food safe containers. Easy!

[@WhiskeyDale]

this is how cooking should be. Killer show

[@MeatChurchBBQ]

Thanks Dale!!!

[@michaelcontreras817]

I'm on Day 9. Smoking it tomorrow

[@joshslouvi7963]

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

[@TheBBQKEEPER]

Thank you for the videos! I have never made pastrami before and I have been asking around for advice. I have read many recipes that have 7 day brines and 14 day brines (similar or same brine recipes). What is the difference in flavor? Can you over brine? Thanks!