Recipe by Chef Shadows
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
Top Review by Rita~
I did make a couple changes to this very comforting meal! In place of the rub I lightly rubbed Recipe #204894 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
- 29.58 ml your favorite barbecue rub, Carolina BBQ Rub
- 29.58 ml butter or 29.58 ml other fat
- 1 large onion, sliced
- 1360.77 g beef brisket
- salt and pepper
- 1419.0 ml sauerkraut
- 473.18 ml flour
- 6.16 ml baking powder
- 1.23 ml salt
- 14.79 ml butter
Directions See How It's Made
- Rub the brisket with the Carolina BBQ Rub and let sit for 1 hour.
- Prepare smoker for a 2 hour smoke with cherry and maple woods.
- Smoke Brisket for 2 hours.
- Melt butter in a large pan and brown onion slices.
- Add brisket and sauerkraut.
- Cover with boiling water and put in the oven at a low temperature for 2 hours or until the meat is tender.
- To prepare dumplings, sift together the flour, baking powder and salt.
- Using a pastry blender or two knives cut in the butter.
- Quickly stir in enough milk to make a soft dough.
- On a floured surface, roll dough 1/2 inch thick.
- Cut into 12 squares.
- Put the squares on top of the simmering beef and kraut.
- Cover tightly and simmer 20 minutes without removing the cover.
- Serve immediately.