Pastrami Tri-Tip Reuben Sandwich

We just can't get enough of this Pastrami Tri-Tip Reuben Sandwich either @smokenvine 😍 😋🔥 Ingredients: Tri-Tip Pastrami 1 (1-3 lb) tri-tip Worcestershire sauce Peppery beef rub Beef broth Pastrami Brine ½ gallon water, 5 oz brown sugar, 2 oz kosher salt, 1.5 oz pink curing salt 2 tsp each: coriander, mustard, black pepper seeds 1 tsp fennel, 1 tsp juniper berries, ½ tsp chili flakes 2 bay leaves, 2 cloves, 1 cinnamon stick, 1 star anise Ice Sandwich Rye bread, sauerkraut, Thousand Island dressing, Swiss cheese Instructions: 1️⃣ Cure: Boil brine ingredients (except ice), cool, and submerge tri-tip. Refrigerate 5-10 days, flipping daily. 2️⃣ Smoke: Pat dry, coat with W sauce, season, and smoke at 225°F for 5-6 hours (internal temp ~175°F). Steam over beef broth at 275°F until probe tender (~200°F, 1-2 hours). Rest 1 hour, slice thin. 3️⃣ Assemble: Toast rye bread, spread Thousand Island, add sauerkraut, pastrami, and Swiss cheese. Melt and serve! #pastrami #tritip #reuben #sandwich #brine #grill #bbq #charcoal #smoked #kamado #teamred #tasty #foodie #yum