Ingredients
Scale
- 3 pounds of uncooked corned beef
- 3 tbsp beef rub
- 1 cup beef broth
Sandwich
- Slices of Rye bread
- 2 tbsp stone ground mustard
- 2 slices of swiss cheese
- ¼ cup Sauerkraut
Dressing
- ½ cup mayo
- 2 tbsp ketchup
- 2 tbsp sweet pickle relish
- ½ tsp black pepper
Instructions
- Remove the seasoned corned beef from the packaging then soak it in cold water in the fridge for 2-6 hours. This will help remove the excess saltiness from the meat.
- Remove the beef from the water then pat it dry with a paper towel. Lightly season the outside with a beef rub.
- Place the beef on the smoker at 250°f for 4-6 hours.
- Remove from the smoker once the bark is set then place it in some aluminum foil with beef broth or beef tallow. Tightly wrap the foil up then put it back on the smoker until it reaches an internal temperature of 205°f.
- Let the beef rest for 1-3 hours in a cooler before slicing it against the grain into thin slices.
- Put together the homemade Thousand island dressing by combining the ingredients. Mix thoroughly until fully combined.
- Toast the slices of rye bread, then spread a layer of stone ground mustard. Add 2-3 slices of corned beef, swiss cheese, sauerkraut, and thousand island dressing.
- Put the top slice of bread on top then cut the sandwich in half and enjoy!
- Prep Time: 15 minutes
- Cook Time: 6 hours
