Brisket and Cobbler, A Perfect Pairing

bigguy136 · December 2014

I saw a post from @stemc33 with a cobbler http://eggheadforum.com/discussion/1174714/midnight-blackberry-cobbler-pic-heavy/p1 . I've seen cobbler but never made one until today.

I started with a 18 lb brisket, separated the point and flat (helps for trimming all the hard fat) and cooked at 320° for 6 hours. I bumped my egg to 350° and put on my cobbler for 1 hour. The cobbler was an excellent compliment after brisket. It wasn't too sweet or heavy as a dessert after eating brisket. They are paired perfectly for me. Thanks again stemc33

stemc33 · December 2014

Nice job @bigguy136‌, two thumbs up. :-bd Did you use the recipe as it was or add/subtract stuff?

bigguy136 · December 2014

Thanks.
I forgot to add the last 1/4 cup of sugar at the end but it was perfect without it. As easy as it was to make, I'll be making many more to come.

hapster · December 2014

You nailed this one... Especially having the vanilla ice cream with the cobbler

johnmitchell · December 2014

That does look good.....Agreed great combo..However you could do a little work on that spoon....

anton · December 2014

Your whole cook looks fantastic, love it.
:-bd

Brisket and Cobbler, A Perfect Pairing

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