Smoked Beef Brisket With Sauerkraut and Dumplings

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

• Ready In: 4 hrs 20 mins
• Serves: 6-8

Ingredients

• 2  tablespoons  your favorite barbecue rub, Carolina BBQ Rub
• 2  tablespoons butter or 2  tablespoons  other  fat
• 1  large onion, sliced
• 3  lbs beef brisket
•  salt and pepper
• 1 1⁄2 quarts sauerkraut

• For Dumplings

• 2  cups flour
• 1 1⁄4 teaspoons baking powder
• 1⁄4 teaspoon salt
• 1  tablespoon butter
•  milk

Directions

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.