Smoked Beef Brisket With Sauerkraut and Dumplings

Recipe by Chef Shadows
READY IN: 4hrs 20mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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