Smoked Beef Brisket With Sauerkraut And Dumplings Recipes

SMOKED BEEF BRISKET

Steps:

• Make a dry rub by mixing the salt, pepper, garlic and cayenne in a small bowl.
• Trim the brisket fat and season liberally with the dry rub. Put into a preheated 250 degree smoker and smoke it for 8 to 10 hours. Shift the position of the brisket every 2 hours. Remove when the brisket is tender which is determined by poking it with a toothpick. Transfer to a cutting board and slice. Arrange on a serving platter and serve.

SMOKED BEEF BRISKET WITH SAUERKRAUT AND DUMPLINGS

Steps:

• 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.

PENNSYLVANIA DUTCH BRISKET WITH SAUERKRAUT AND DUMPLINGS

Steps:

• Melt fat in a large pan and brown onion; reduce heat.
• Season meat with salt and pepper; add to pan.
• Add sauerkraut and cover with boiling water.
• Cook slowly for 2 hours or until meat is tender.
• Make dumplings; sift flour baking powder and salt together.
• Beat egg, add milk and stir into dry ingredients.
• Drop by spoonfuls into the hot sauerkraut and cover the pot tightly.
• Cook for 15 minutes without lifting the cover.

SMOKED BBQ BRISKET

Steps:

• Marinate brisket for 24 hours.
• Wipe extra marinade from brisket with paper towel.
• Rub spices into brisket, wrap in plastic wrap, and "marinate" for at least 6 hours.
• Smoke brisket at 200-225 degrees F for 1 1/2 hours per pound + 30 minutes, until the internal temperature is 190 degrees. For the last 2 1/2 hours, spray with red wine vinegar (optional) and seal the brisket in foil.
• Let rest 15 to 20 minutes before slicing.
• While resting, heat sauce ingredients over medium low heat.
• Serve with BBQ sauce.

SMOKED BRISKET

Steps:

• Place brisket in a large shallow dish and pour liquid smoke over brisket.
• Sprinkle with garlic salt, and celery salt. Cover and chill overnight.
• Before cooking, drain liquid smoke, and douse brisket with worcestershire.
• Place chopped onion in slow cooker and place brisket on top of onion.
• Cover and cook on low for 7-9 hours.
• With 1 hour left on cooking time, pour barbecue sauce over brisket and cook an additional hour.

SMOKED BEEF BRISKET

Steps:

• Place Marinade in a blender or food processor and blend till semi smooth. Rub on washed and dried brisket. Let marinade in a well sealed container overnight.
• Early morning remove the brisket from refrigerator and pat dry.
• Reserving the marinade to be mixed with the beer. Simmer to heat through for 20 minutes and butter mix inches Let rest till needed.
• Leave brisket at room temperature for 1 hour before putting in the smoker.
• Meanwhile fire up the smoker.
• Place fat side up in a foil pan on a rack, so smoke can get around it.
• Rotate, and mop with the spice/beer mixture every hour for the first 3 hours.
• Add hickory to smoker every 30 min (as required) to keep the heat at a constant temperature for the first 4 hours.
• After 3 hours wrap tightly with foil and continue cooking.
• Smoke at 200 - 225 degrees for 7 hours. About 1 hour to 1 1/4 hours per pound.
• When brisket has an internal temperature of 190 degrees F remove and let rest for 1 hour.
• cut away excess fat and discard. Slice beef across the grain.
• Enjoy with your BBQ sauce.
• Trim fat and slice 1/4 inch slices across the grain.
• Can be made the day before chill then slice for extra thin slices. The chilled brisket will slice easier.