Outdoor Cooking Equipment > Kamado Style Cookers

Reuben Sandwich

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bamabob:
I've got to say this home made corned beef is the best we've ever had.  Even better after it sat in the fridge for a day and the flavors melded.  Incredible.
Once again, I'm asking myself why I didn't try this sooner.  

Made a Reuben for supper.  Traditional Pumpernickel Rye, thousand, kraut and home made corned beef.
You just can't  buy this anywhere.

teesquare:
Making me slobber! Love a good Reuben Bob...Yours looks top-notch!

Pappymn:
Oh heck yeah. Love me a Reuben Sammie


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TentHunteR:
It looks superb!  :thumbup:

Yep, homemade corned beef is NOT hard to make and tastes so good.  The best part is YOU get to choose which cut of beef to use and can customize the spices to suit your taste. 

bamabob:

--- Quote from: TentHunteR on February 22, 2020, 08:48:15 AM ---Yep, homemade corned beef is NOT hard to make and tastes so good.  The best part is YOU get to choose which cut of beef to use and can customize the spices to suit your taste.

--- End quote ---

So true.  I used a brisket flat, brined it for two weeks in the fridge.  Used half of it for corned beef and the other half for pastrami.  Here is the brine I used:
For each 5 lbs of brisket
1 gallon spring water
2 cups ksalt
½  white cup sugar
5 tsps pink curing salt
2 tsp granulated garlic
2 TBLSPN good grade pickling spice
2 Turkish bay leaves

After two weeks in the brine ready for the rinse and boil.

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