Pastrami Brisket and Texas Reuben Sandwich

Combine pickling spice, brown sugar, salt, pink curing salt, minced garlic, and 1 gallon of water in a large stock pot. Bring to a simmer, stirring until all sugar dissolves.

Completely cool the brine. This can be done with ice or by allowing it to cool to room temperature. You may need extra water to fully submerge the brisket later.

Place the trimmed brisket in a food-safe container. Cover completely with the cooled brine mixture. Add more water if necessary to ensure the brisket is fully submerged. Avoid using a container that is too much larger than the brisket, as this can dilute the curing salt ratio. A ziplock bag filled with water can help keep it submerged.

Brine for 10 days for a large brisket (approximately 14 lbs trimmed). Some prefer as short as 7 days. The brine must fully penetrate the meat. Injecting some brine into the brisket can help speed up the process.

After 10 days, remove the brisket from the brine and rinse it completely. Pat the brisket thoroughly dry.

Slather the brisket with yellow mustard for a binder. Mix the pastrami seasoning ingredients (black pepper, coriander, paprika). Season the brisket generously, as there is no salt in this blend due to the brine. Allow the seasoning to adhere completely.

Prepare your smoker to a temperature of 250°F (121°C). Recommended woods include post oak, mesquite, or hickory.

Smoke the brisket fat side up until it reaches an internal temperature of 175°F (79°C) in the middle of the flat, ensuring the bark is nicely set. Wrap the brisket in unwaxed butcher paper (or aluminum foil if preferred, though this can affect the bark).

Increase the smoker temperature to 275°F (135°C) to help render the fat. Continue cooking until the internal temperature reaches 205°F (96°C) in the middle of the flat. Note that typical probing for tenderness may not work as the brine makes the brisket very dense.

Remove the brisket from the smoker and allow it to cool at ambient temperature for approximately 2 hours. If you need to hold it longer, place it in a cooler after resting it on the counter for at least 30 minutes to stop the cooking process.

Slice the rested brisket against the grain.

In a small bowl, combine Duke's mayo, mustard, ketchup, diced pickled jalapeños, and Meat Church Holy Cow seasoning. Adjust proportions to your taste and liking.

Lay out slices of rye bread and spread the prepared Texas Russian dressing on each slice.

Load the bread with sliced pastrami brisket, then top with sauerkraut. Place the other slice of bread on top.

Serve the Texas Pastrami Reuben sandwiches immediately, optionally with deli-style pickles.