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BBQBrisket Reuben

Difficulty 2/5
Prep time 30 mins

Cook time 20 mins
Serves 4-6

Hardwood Alder

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.


BBQ Brisket Reuben

12 slices Dark Rye Bread

12 oz. Brisket, cooked

1/2 cup Traeger Apricot BBQ Sauce

Thousand Island Dressing


1 Tbsp. Canola Oil

1/2 head Shredded Red Cabbage

1 medium Yellow Onion, sliced

1-1/4 cup Apple Cider Vinegar

1/2 cup Beer

1/4 cup Water

1 Tbsp. Kosher Salt

1 tsp. Caraway Seeds


Combine BBQ Brisket and Traeger Apricot BBQ Sauce; keep warm.

When ready to grill, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set temperature to high (450°f), close lid, and pre-heat for 10-15 minutes.

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.

Add the remaining ingredients: Cider Vinegar, Beer, Water, Salt, and Caraway Seeds

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

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