Big Boys Russian Dressing:

Beef Brisket:

  • Sea salt 10.0 g
  • Cracked Black Pepper 10.0 g
  • Beef Brisket 1750.0 g

For the Reuben Sandwich:

  • Emmental 200.0 g
  • Rye bread 800.0 g
  • Sauerkraut 250.0 g

Our version of this classic with smoked beef brisket, emmental and sauerkraut on rye. 'Big Boys' Russian dressing made with HELLMANN's finishes the dish



  1. Big Boys Russian Dressing:

    • Mix HELLMANN's Real Mayonnaise, HELLMANN's Tomato Ketchup, Colmans English Mustard with finely chopped onion, Worcestershire sauce and smoked paprika,
  2. Beef Brisket:

    • Season the whole brisket really well with the salt and pepper mix about 1 hour before you are going to start smoking it, you want to let it reach room temperature.
    • Get the smoker on, you want it to be around 110/120oc. We like to put a small pot of water in the smoker too for some moisture.
    • Once you are at the desired temperature you are ready to put the brisket on fat side up. You are going to want to smoke it for 7-8 hours or until the brisket has an internal temp of 85oc. The reason for this is that at this temp the fat and collagen start to break down. This is what makes the meat super juicy and tender.
    • When the brisket is up to the correct temp you want to take it out f the smoker and wrap in butchers paper ( if you don't have any you can use baking parchment and tin foil). Leave the brisket to rest for 40 mins. This is really important to due so the meat relaxes.
    • You are now ready to eat it. After all the time and effort you have put in you want to make it as tasty as possible. So when you cut the brisket you need to make sure you cut across the grain, it makes such a difference. Try cutting it the other way to and you will see a big difference.
  3. For the Reuben Sandwich:

    • Spread the Russian dressing on the top and bottom slices of Rye bread, then the hot smoked brisket, meltedemmental, and sauerkraut.
    • If you want and extra nice crispy sandwich, grill in some butter.