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My Brisket with Cobbler

Jonathan1970Jonathan1970 Posts: 137
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. 


  • WoodchunkWoodchunk Posts: 638
    Great job
  • dmouratidmourati Posts: 363
    Recipe for the cobbler please? The brisket looks spot on.
    Mountain View, CA
  • Jonathan1970Jonathan1970 Posts: 137
    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_DaymEGG_My_Day Posts: 524
    Looks great
    Memphis, TN 
  • lousubcaplousubcap Posts: 16,782
    Great job with that flat.  Nice and juicy.  Congrats.
    Cobbler looks most eggcellent as well.  
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • tjvtjv Posts: 3,725
    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 ACGP, Inc.
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