Smoked Beef Brisket With Sauerkraut and Dumplings

Total Time
4hrs 20mins
Prep 20 mins
Cook 4 hrs

Here is our family favorite brisket recipe: This recipe is a combination of cool smoking and good old Pennsylvania Dutch cooking. The smoke flavoring blends deliciously well with the sauerkraut and the dumplings. NOTE: Do not use corned beef brisket, this recipe requires a fresh brisket. Source : Shadows

Ingredients Nutrition


  1. Rub the brisket with the Carolina BBQ Rub and let sit for 1 hour.
  2. Prepare smoker for a 2 hour smoke with cherry and maple woods.
  3. Smoke Brisket for 2 hours.
  4. Melt butter in a large pan and brown onion slices.
  5. Add brisket and sauerkraut.
  6. Cover with boiling water and put in the oven at a low temperature for 2 hours or until the meat is tender.
  7. To prepare dumplings, sift together the flour, baking powder and salt.
  8. Using a pastry blender or two knives cut in the butter.
  9. Quickly stir in enough milk to make a soft dough.
  10. On a floured surface, roll dough 1/2 inch thick.
  11. Cut into 12 squares.
  12. Put the squares on top of the simmering beef and kraut.
  13. Cover tightly and simmer 20 minutes without removing the cover.
  14. Serve immediately.
Most Helpful

I did make a couple changes to this very comforting meal! In place of the rub I lightly rubbed Dickeydoo BBQ Sauce on the brisket. Which I thought would work great with this and it did. ;) trying to lower the salt I rinsed 3 cups sauerkraut very well with 3 rinses. The I added 5 cups sliced fresh cabbage and sauteed with the onions. I did smoke the brisket for 2-3 hours. Fabulous. For the dumplings I went for biscuits because there wasn`t really any room for the dumplings to be cooked in. I did add fennel to the biscuits to complement the cabbage

Rita~ October 16, 2007