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!