Here’s a nice reuben sammich on rye that was made in our bread machine. It’s a fairly simple recipe that works very well every time for us. I experimented a little by adding a tablespoon of molasses to this batch. I can’t say I noticed much of a difference.
One nice thing about the handy corned beef available year round is that it is very easy to knock out a nice pastrami. I rinsed the beef and patted it dry with paper towels and then rubbed in my own blend of spices – kosher salt, coarse ground black pepper, juniper berries, coriander seeds, and paprika. (There are simpler spice recipes and others that are quite a bit more involved.)
You can put it into the smoker right away, but I let mine sit in the fridge overnight. Once in the smoker I let it come to 140 degrees internally and then brought it into the house to steam it. The piece was small enough that my smallish steamer setup worked just fine. It’s a four quart sauce pot with an insert and a lid. I let it get to 203 degrees and called it done. Why 203 degrees? This guy seemed to think it just right.