Reuben Sandwich 🥪  I ate one of the best Reuben sandwiches I’ve ever tasted in NYC recently, so HAD to come back and try this for myself at home. Turned out SO well 🔥 Brine: 200g salt (2.5%) 20g prague powder (0.25%) 200g brown sugar (2.5%) 2 tbsp fennel seeds 0.5 tbsp peppercorns 0.5 tbsp juniper berries 5 cloves 2 tbsp coriander seeds 2 tbsp mustard seeds 1 tsp ground ginger 4 bay leaves 2 sprigs of thyme 5L water (half boiling hot, half ice) 3kg wagyu beef brisket Rub: 3 tbsp black peppercorns 3 tbsp sugar 2 tbsp smoked paprika 2 tbsp garlic powder 3 tbsp coriander seeds Equipment / specialist ingredients needed: Large container Prague power (to keep the cure safe) - can be ordered online Smoker Thermometer (one that you can leave in the meat whilst it is cooking) 1. Add all the brine ingredients into a large container, pour in the boiling water, stir to dissolve then add in the ice to cool. Add the brisket into the brine, weight down with a plate, cover and leave to cure for a few days. *This is an equilibrium brine, so you can leave the meat curing in the brine for longer, as the meat won’t be able to get saltier than the 2.75% target. Turn the meat every couple of days to ensure even cure. 2. Once ready, rinse off with water then place into another container full of plain water and leave in the fridge overnight to desalinate. 3. To make the rub, blend all ingredients together until it forms a powder. 4. Pat desalinated brisket dry then evenly cover in the the rub. 5. Smoke the brisket at 110 C for 6-7 hours. Halfway through, when it reaches internal temperature of 75 C, wrap tightly in foil then place back into smoker until it reaches 95 C. Remove from the heat then leave to rest for at least an hour, or cool overnight, before slicing. 6. Serve as part of a delicious Reuben sandwich with toasted rye bread, Russian dressing, pickles, Swiss cheese and sauerkraut. Enjoy! #food #asmr #reuben #sandwich #smoked #pastrami #wagyu #brisket #recipe #comfortfood #fyp #nyc #bread #sauerkraut #cheese