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.
Prep Time: 30 minutes
Cook Time: 4 hours,
Ingredients:
- 2 tablespoons Carolina BBQ Rub
- 2 tablespoons butter or other fat
- 1 large onion, sliced
- 3 pound brisket of beef
- salt and pepper to taste
- 1 1/2 quarts sauerkraut
- For Dumplings:
- 2 cups flour
- 1 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon butter
- milk
Preparation:
Rub the brisket with the Carolina BBQ Rub and let sit for 1 hour. Prepare smoker for a 2 hour smoked 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.
