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Texas Smoked Brisket Reuben

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The Texas Smoked Brisket Reuben is the BBQ equivalent of a traditional deli Reuben sandwich by using smoked beef brisket instead of corned beef. This delicious fusion of flavors and textures is for sandwich enthusiasts who enjoy bold, meaty sandwiches with a touch of Central Texas flair. And, it’s an excellent way to use up leftover smoked brisket!

Texas Reuben Sandwich

In this recipe, we’re putting a Texas spin on the classic Reuben sandwich. Get ready for some mouthwatering, smoky brisket paired with all the traditional toppings nestled between slices of hearty rye bread. It’s a flavor explosion you won’t want to miss! So, grab your apron and fire up your grill or Blackstone griddle and let’s dive into a sandwich that’s big on taste.

What is a Texas Reuben?

A Texas Reuben is a regional variation of the classic Reuben sandwich, which is typically associated with Jewish delis and consists of corned beef, sauerkraut, Swiss cheese, and Russian dressing, all piled high on rye bread. The Texas Reuben puts a Texan twist on this beloved sandwich by substituting the traditional corned beef with smoked brisket, a popular barbecue meat in Texas.

  • Smoked Brisket: Instead of the corned beef used in a traditional Reuben, a Texas Reuben features thinly sliced smoked brisket as the primary meat. This is a great way to use up leftover brisket, and you can use smoked corned beef brisket in this recipe if preferred.
  • Swiss Cheese: Like the classic Reuben, Swiss cheese is still an essential component of the Texas Reuben. It adds a creamy and mellow flavor that pairs well with the smoked brisket.
  • Sauerkraut: This is a common element in both the traditional Reuben and the Texas Reuben. It provides a toothsome tangy crunch. If you’re not big on sauerkraut, you an substitute with a vinegar-based coleslaw.
  • Comeback Sauce: Typically, Reuben sandwiches are served with Russian dressing. But we wanted to give our Texas Reuben a southern vibe by using comeback sauce instead. While this condiment originated in Mississippi, its creamy, bold flavors complement the smoked brisket. If you’re a die hard fan of Russian or thousand island dressing, simply use it instead of the comeback sauce.
  • Rye Bread: Rye bread is the preferred choice for both the classic Reuben and the Texas Reuben. However, if you’re not a fan of rye bread, use Texas toast instead.
Sliced Texas Reuben

Recipe ingredients:

  • 1 1/4 pounds of thinly sliced leftover smoked brisket (lean)
  • 1/4 cup beef broth (made with beef base)
  • 8 slices of rye bread (or if you’re longing for that Lonestar touch, use Texas toast.)
  • 1 cup of sauerkraut, drained and squeezed dry (the crunchiest of the bunch with the right level of tartness is Bubbies. It’s our favorite sauerkraut!)
  • 8 slices of Swiss cheese 
  • 1/2-2/3 cup of comeback sauce or Russian dressing
  • 4 tablespoons of unsalted butter
  • Pickle spears for serving (or fried pickles)

How to Make a Texas Reuben:

  • Prepare the comeback sauce according to recipe instructions:
  • Heat the leftover brisket slices wrapped in foil with beef broth and place in a 275-degree oven for 15 minutes or in an instant pot until warmed through. Remove it from the oven, let the packet rest, and carefully open it right before assembling the sandwiches.
  • Lay out all 8 slices of rye bread on a clean countertop or large cutting board.
  • Spread a generous amount of comeback sauce on one side of each slice of bread.
  • Place one slice of Swiss cheese each on four slices of bread.
  • Layer the steamed smoked brisket on top of the cheese on each of the four slices.
  • Next, add 1/4 cup of the sauerkraut on top of the brisket on each sandwich.
  • Add the remaining sliced Swiss cheese on top of the sauerkraut.
  • Place the remaining 4 slices of bread, sauce side down, on top of the sauerkraut.
Smoked Brisket Reuben Sandwich

Toasting and Serving the Reuben

  • Melt 1 tablespoon of butter in a large skillet or flat top griddle over medium heat.
  • Place sandwiches on the hot surface (if using skillet, toast 2 sandwiches at a time) and cook for 3-4 minutes per side until the bread is golden brown and the cheese begins to melt.
  • For the skillet option, repeat the process with the remaining 2 sandwiches.
  • Carefully slice the Texas Reuben Sandwiches in half and serve with pickle spears or fried pickles.

Try more of our delicious sandwich recipes!

Texas Reuben Sandwich

Texas Smoked Brisket Reuben

The Texas Smoked Brisket Reuben is the BBQ equivalent of the traditional Reuben sandwich by using smoked beef brisket instead of pastrami. This delicious fusion of flavors and textures is appreciated by sandwich enthusiasts who enjoy bold, meaty sandwiches with a touch of Central Texas flair.
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: American BBQ
Keyword: Reuben sandwich, Smoked Texas Reuben
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Calories: 746kcal

Ingredients

  • 1 1/4 pounds Leftover smoked brisket thinly sliced. Sub with smoked corned beef.
  • 1/4 cup beef broth Use store bought broth or make yourself witha beef base concentrate.
  • 8 slices of rye bread or if you’re longing for that Lonestar touch, use Texas toast.
  • 1 cup of sauerkraut drained and squeezed dry
  • 8 slices Swiss cheese
  • 1/2-2/3 cup Comeback sauce (sub with Russian or thousand island dressing)
  • 4 tablespoons of unsalted butter
  • Pickle spears for serving or fried pickles

Instructions

  • Prepare the comeback sauce according to recipe instructions:
  • Heat the leftover brisket slices wrapped in foil with beef broth and place in a 275-degree oven for 15 minutes or until warmed through. Remove it from the oven, let the packet rest, and carefully open it right before assembling the sandwiches.
  • Lay out all 8 slices of rye bread on a clean countertop or large cutting board.
  • Spread a generous amount of comeback sauce on one side of each slice of bread.
  • Place one slice of Swiss cheese each on four slices of bread.
  • Layer the steamed smoked brisket on top of the cheese on each of the four slices.
  • Next, add 1/4 cup of the sauerkraut on top of the brisket on each sandwich.
  • Add the remaining sliced Swiss cheese on top of the sauerkraut.
  • Place the remaining 4 slices of bread, sauce side down, on top of the sauerkraut.
  • Melt 1 tablespoon of butter in a large skillet or flat top griddle over medium heat.
  • Place sandwiches on the hot surface (if using skillet, toast 2 sandwiches at a time) and cook for 3-4 minutes per side until the bread is golden brown and the cheese begins to melt.
  • For the skillet option, repeat the process with the remaining 2 sandwiches.
  • Carefully slice the Texas Reuben Sandwiches in half and serve with pickle spears or fried pickles.

Nutrition

Calories: 746kcal | Carbohydrates: 37g | Protein: 45g | Fat: 46g | Saturated Fat: 19g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 0.5g | Cholesterol: 158mg | Sodium: 1153mg | Potassium: 703mg | Fiber: 5g | Sugar: 8g | Vitamin A: 709IU | Vitamin C: 5mg | Calcium: 377mg | Iron: 5mg

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