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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
hapster said:Thanks... Here is the link. http://egginwithedward.blogspot.com/2013/01/the-outdoor-kitchen-snow-day-cook.html?m=0@hapster do you have the recipe? Looks really good.
As our MN temps drop, this looks like it's on my short list of must make. If it tastes half as good as it looks, it'll be a winner.