Smoked Jackpot Corned Beef Reuben with Kettle Chips
A smoked corned beef Reuben sandwich is a great way to turn corned beef into a hearty, deli-style meal with more depth and texture. This version starts with raw corned beef seasoned with PS Seasoning Jackpot Carolina Gold Rub, then smoked until tender enough to slice for sandwiches. The result is a smoked corned beef Reuben with rich bark, savory flavor, and enough mustard-forward tang to work perfectly with rye bread, Swiss cheese, sauerkraut, and homemade Russian dressing.
Smoked Corned Beef Reuben with Jackpot Rub & Kettle Chips
PS Seasoning
10 minutes
Barbecue
Dinner
A smoked corned beef Reuben sandwich is a great way to turn corned beef into a hearty, deli-style meal with more depth and texture. This version starts with raw corned beef seasoned with PS Seasoning Jackpot Carolina Gold Rub, then smoked until tender enough to slice for sandwiches. The result is a smoked corned beef Reuben with rich bark, savory flavor, and enough mustard-forward tang to work perfectly with rye bread, Swiss cheese, sauerkraut, and homemade Russian dressing.
Ingredients
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Rye bread
1/2 stick butter, softened
Swiss cheese
Sauerkraut
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1 cup mayonnaise
1/3 cup ketchup
2 tablespoons Dijon mustard
2 tablespoons pickle juice
1 teaspoon PS Seasoning Black Gold
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Kettle chips
Directions
Preheat your Pro Max or Pro Classic smoker to 250°F.
Rinse the raw corned beef under cold water, then pat it completely dry with paper towels.
Season the corned beef generously on all sides with PS Seasoning Jackpot Carolina Gold Rub, pressing the rub onto the surface for even coverage.
Place the corned beef directly in the smoker and cook for 3 to 4 hours, or until the internal temperature reaches 165°F.
Wrap the smoked corned beef tightly in foil and return it to the smoker. Continue cooking until the internal temperature reaches 200°F and the corned beef is tender enough to slice.
Remove the corned beef from the smoker and let it rest before slicing. For the best smoked corned beef Reuben sandwich, slice the meat thinly against the grain.
While the meat rests, make the Black Gold Russian Sauce by whisking together the mayonnaise, ketchup, Dijon mustard, pickle juice, and PS Seasoning Black Gold until smooth.
Preheat a skillet or flattop to medium heat.
Butter one side of each slice of rye bread. Place the bread on the skillet butter-side down and toast for about 2 minutes until lightly golden.
Flip the bread and add Swiss cheese to both slices so it begins to melt.
Add sauerkraut to one slice of bread and spread Russian Sauce on the other slice.
Pile the sliced smoked corned beef onto the sauerkraut side, then close the sandwich with the second slice of bread.
Continue toasting until the bread is crisp, the cheese is melted, and the smoked corned beef Reuben is heated through.
Slice and serve immediately with kettle chips.
