Smoked Beef Brisket With Sauerkraut And Dumplings - cooking recipe

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

Preparation

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.