Jake Widmann

1: Prepare your brisket by covering all sides of it in roughly 2 tbsp of salt. Let it sit for up to 24 hours if possible.

2: Stir together your spice mixture. Pat meat dry with a paper towel. Drizzle meat with a little olive oil and sprinkle the rub on top. Massage into the meat thoroughly.

3: Preheat your oven to 250°. Wrap the brisket in foil and place it in the oven. Roast for roughly 1 hour per pound or until the internal temperature reaches 165°.

4: Once the brisket is done, remove it from the oven and let it rest on a cutting board.

5: Mix the Russian dressing ingredients together and place into the fridge to marinate.

6: Slice the brisket into thin slices.

7: Heat a large pan or griddle. Butter one side of the rye bread and place it onto the griddle. Cook until golden brown.

8: Spread 1 tbsp of dressing on the bread. Top with slices of brisket and then cheese. Broil until cheese is melted. Add sauerkraut and more dressing, then top with another slice of bread.