I love a Reuben sammich, my favorite sammich by far, but unfortunately, good ones can be hard to find. I love bacon, luckily not hard to find, so naturally, I had to make a Reuben Fattie! I bought a whole corned beef flat at Sam's, cubed a little over a pound of it, including about 20% fat. Popped it in the freezer for about 30 minutes, then ground it. Put it in a gallon ziploc bag, cut the corners, then rolled it out flat and even with a rolling pin. Next I took a can of Kruner's Saurkraut and drained it really well, then mixed in about 3/4 cup of Thousand Island Dressing. (I mixed it with the kraut in order to prevent it from pooling or running inside the fattie) I cut my ziploc along the edges and opened it up, laid in a few slices of baby swiss. Then I spread the dressed kraut as evenly across as I could. Made my bacon weave. Using the opened up ziploc, I rolled it up. Using plastic wrap I rolled it like a tootsie roll to get it tight. I put it in the fridge while I got the smoker ready, about 45 minutes, then set it on my Q-MATZ. (thanks Todd) Smoked with a HOC blend (hickory, oak, cherry) at 275F for about 2 hours, up'd to 400F for 30 minutes to crisp the bacon. I let it rest for about 15 minutes before cutting into it. Two slices fit perfectly on some Rye-Pumpernickel swirl. YUMMO! This is one that I will definitely do again, but next time I will likely just about double the ground corned beef and more swiss, the flavors are great, I just want more corned beef and swiss flavor. Mixing the dressing with the kraut was definitely the right thing to do, both flavors are still there and evenly balanced.