bbq brisket reuben


  • 12 Ounce cooked brisket

  • 1/2 Cup Your Favorite Apricot BBQ Sauce

  • 1 Tablespoon canola oil

  • 1 Medium yellow onion, thinly sliced

  • 1/2 Head Cabbage, shredded

  • 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

  • As Needed Thousand Island Dressing




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


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


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.


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.


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

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