This smoky, spicy, reuben sandwich starts with a corned beef brisket slow smoked, sliced thin and piled onto thick slices of rye bread. Layered with from-scratch Smoky Thousand Island Dressing, Swiss cheese, and sauerkraut., and then grilled to make the outside crisp and the inside melty and warm, this incredible reuben will be your new favorite sandwich!

Ingredients:
One corned beef brisket
Sauerkraut
Swiss Cheese
Thick-sliced rye bread, if available, or your favorite rueben bread
Cowslick Steak Rub
Smokey Thousand Island Dressing (recipe below)

Instructions:
Soak corned beef brisket in water for 2 – 4 hours, changing water once.
Apply Cowslick Steak rub liberally to brisket.
Smoke like a regular brisket flat to 165 degrees internal temperature and then double wrap in foil and place back in cooker.
Finish to 195 degrees internal temperature.
Remove and cool completely or long enough to slice thinly.

In the meantime, prepare Smokey Thousand Island Dressing, as follows:

Combine:
One hard boiled egg finely chopped
½ Cup mayonnaise
3 Tablespoons milk
3 Tablespoons chili sauce
2 Tablespoons sweet pickle relish
1 Tablespoon finely chopped red bell pepper
1 Tablespoon finely chopped onion
2 Teaspoons finely chopped chipotle chiles in adobo sauce
¼ Teaspoon sugar

Butter the bottom of rye bread slices.
Apply thousand island dressing to the inside of the rye slices.
Add thinly sliced brisket.
Top with sauerkraut and Swiss cheese.
Grill over direct flame until cheese is melted.
Serve & enjoy!