Big Daddy Jay's Reuben Sammich

15 pound brisket

Brine Ingredients

1 tablespoon peppercorns mixed

1 tablespoon black mustard seed

10-12 whole cloves

6-9 whole allspice

2 tablespoons minced garlic

1/2 cup vinegar

2 1/2 quarts water

16.5 grams pink curing salt

116.7 grams course sea salt

66.3 grams sugar

Other Ingredients

2 16oz cans of stout beer

1 tablespoon fennel seed

1 tablespoon coriander seed

1 loaf rye bread

Sauerkraut

Thousand Island

Begin by trimming the brisket of any excess fat. Once trimmed, weigh the brisket to calculate exact weight.

Go to http://www.diggingdogfarm.com/page2.html. They have the handiest cure calculator known to man. Some numbers are fixed, and I never deviate from the salt content, but some recipes, I will go from 1% sugar to 2%. For this recipe I am going to stick with 1%. Calculate exactly how much salt, sugar, and curing salt you need. Precisely weigh these ingredients and set aside for the brine. In a small bowl, combine peppercorns, cloves, allspice, and mustard seed.

In the dutch oven begin heating the water. When it’s warm and steamy, just before the boil, add the vinegar, cure mix, spice mix, and garlic. Stir until cure mix has completely dissolved in brine. Set aside and allow to cool to room temperature. Add brine to large container with brisket. Make sure to allow any air pockets to escape. Use all of the brine. Add water if necessary to completely submerge brisket. Cover and refrigerate for 5-7 days.

Remove from brine and rinse. Add to a large skillet with the beer, fennel seed, and coriander. Insert temperature probe and cook in oven at 250 degrees until corned beef reaches an internal temperature 165 degrees F. Remove from oven, wrap in foil, and return to oven. Remove again once internal temp has reached 203 degrees F. Allow to rest covered for an hour before slicing. Toast one side of the bread on cast iron plancha while building sandwich. Enjoy!