My Brisket with Cobbler

Jonathan1970

This 9 1/4 pound flat was purchased at Sam’s. After injecting with beef broth, rubbing with a homemade rub, and sitting in the fridge for 6 hours, I placed on my Large Egg at 220. When the internal temp reached 175 (~ 12 hours), I double foiled and returned to the Egg until 195. I took the the foiled brisket, wrapped it in two old bath towels, and placed in a cooler for two hours. Total cook time, including the cooler, was 19 hours. I don’t claim to be an expert, but I think it this turned out great. The meat was firm, pulled apart with ease and was very moist. 

I cooked the Blackberry Cobbler on my Min Max at 350. Cook time was ~40 min. 

Woodchunk

Great job

dmourati

Recipe for the cobbler please? The brisket looks spot on.

Jonathan1970

Here you go. Make sure you don’t have too much smoke because the bread really absorbs it and will overpower everything. Again, I’m a simple cook, so didn’t fluctuate the temp or use a pie shield. Mine turned out great but can’t wait for fresh blackberries this summer. Definitely making this again! 

mEGG_My_Day

Looks great

lousubcap

Great job with that flat.  Nice and juicy.  Congrats.
Cobbler looks most eggcellent as well.  

tjv

man, all that is missing is a big hunking scoop of vanilla on the cobbler.

you might check with your sam's butcher.  My sam's started carrying prime brisket packers and wagyu prime steaks...... briskets less than $3/lb.  wagyu less than $40/lb........ouch.

t