Using a fork, pierce the meat all over. In a mixing bowl, whisk the remaining ingredients together until the sugar dissolves. Pour the brine over the meat, cover, and refrigerate for 10 days, making sure that the meat is completely covered by the brining liquid.
Remove the meat and rinse thoroughly. Place the meat in a stock pot and cover with water. Bring the liquid up to a boil and reduce the heat. Simmer until the meat is fork-tender, about 3 1/2 hours. Remove from the water and set aside until cool, then slice the meat paper thin across the grain.
To make a reuben: On both slices of rye sourdough bread, spread the Russian dressing. Layer the meat, cheese and sauerkraut between the bread. Spread butter on both sides of the bread and place on a hot grill, grill pan, or skillet. Cook for 2 mintues on each side. Remove from the heat, slice in half, and place on a plate with the potato chips.
Yield: 4 pounds of corned beef