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BBQ Brisket Reuben

30

25

Cherry

CAUTION: SANDWICHES MAY BE LARGER THAN THEY APPEAR. It’s a Reuben Sandwich like never before, a gut punch of sensory overload piled high with brisket, heaps of kraut, and dripping in dressing. This massive man sandwich puts the Traeger twist on a classic deli favorite.

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  • 12 Ounce cooked brisket

  • 1/2 Cup Traeger Apricot BBQ Sauce

  • 1 Tablespoon Canola oil

  • 1 Medium Yellow onion, thinly sliced

  • 1/2 Head shredded cabbage

  • 1 1/4 Cup apple cider vinegar

  • 1/2 Cup beer

  • 1/4 Cup water

  • 1 Tablespoon Kosher salt

  • 1 Teaspoon caraway seeds

  • 12 Slices rye bread

  • Thousand Island dressing

  • 1

    When ready to grill, set temperature to High and preheat, lid closed for 15 minutes and place cast iron skillet to preheat.

    450 ˚F

  • 2

    Combine BBQ Brisket and Traeger Apricot BBQ Sauce and heat in a cast iron on the grill until heated through, 3-5 minutes. Keep warm while cooking the kraut.

    450 ˚F

    • 12 Ounce cooked brisket

    • 1/2 Cup Traeger Apricot BBQ Sauce

  • 3

    In a cast iron skillet, heat the canola oil, add the sliced onions, and cook 2-3 minutes. Next, add the shredded cabbage and stir for 2-3 minutes until starting to wilt.

    450 ˚F

    • 1 Tablespoon Canola oil

    • 1 Medium Yellow onion, thinly sliced

    • 1/2 Head shredded cabbage

  • 4

    Add the remaining ingredients: cider vinegar, beer, water, salt, and caraway seeds and allow the liquid to reduce by half and cabbage to be fully wilted and cooked through, about 5-10 minutes stirring often.

    450 ˚F

    • 1 1/4 Cup apple cider vinegar

    • 1/2 Cup beer

    • 1/4 Cup water

    • 1 Tablespoon Kosher salt

    • 1 Teaspoon caraway seeds

  • 5

    Assemble sandwich as follows: bread, dressing, brisket, kraut, Swiss cheese, bread. Enjoy!

    • 12 Slices rye bread

    • As Needed Thousand Island dressing

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