Steps

• Step 1

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

  00:15

  450 ˚F / 232 ˚C

• Step 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.

  00:05

  450 ˚F / 232 ˚C

  Ingredients

  • 12 Ounce cooked brisket

  • 1/2 Cup Traeger Apricot BBQ Sauce

• Step 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.

  00:03

  450 ˚F / 232 ˚C

  Ingredients

  • 1 Tablespoon Canola oil

  • 1 Medium Yellow onion, thinly sliced

  • 1/2 Head shredded cabbage

• Step 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.

  00:10

  450 ˚F / 232 ˚C

  Ingredients

  • 1 1/4 Cup apple cider vinegar

  • 1/2 Cup beer

  • 1/4 Cup water

  • 1 Tablespoon kosher salt

  • 1 Teaspoon caraway seeds

• Step 5

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

  Ingredients

  • 12 Slices rye bread

  • As Needed thousand island dressing