June 15, 2023

Chocolate Pecan Cobbler

Matt Pittman from Meat Church made this amazing dessert in the smoker for a perfect Summertime BBQ.

  • SERVES: 10
  • TOTAL TIME: 60 min
  • PREP TIME: 45 min
  • 2 pie crusts (rolled), softened
  • 2 1/2 cups brown sugar
  • 2 1/2 cups light corn syrup
  • 1/2 cup butter, melted
  • 4 1/2 teaspoons vanilla
  • 2 cups SGP chopped pecans
  • 2 cups SGP halved pecans
  • 6 eggs, beaten
  • 1 bag milk chocolate chips


  • Prepare your smoker at 350 degrees with a light smoke wood or pellet such as pecan or a fruit wood so the smoke it not too overpowering.

  • Spray a #9 cast iron skillet or half pan with cooking spray or line with melted butter.

  • Unroll one of the pie crusts. Lay it in the bottom of the pan and trim the excess to fit neatly. Top with the chocolate chips.

  • Combine the brown sugar, corn syrup, butter, vanilla and eggs in a large mixing bowl. Mix well. Fold in the chopped pecans. Pour half of the mixture into the pan. Unroll the 2nd pie crust. Lay it on top of the mixture. Trim the excess.

  • Place the skillet in the smoker. Smoke for 20 minutes.

  • Remove the skillet from the smoker

  • Pour the remaining mixture in the pan. Lay pecan halves neatly on the top completely covering the cobbler.

  • Return the pan to the smoker. Smoke an additional 30 minutes or until it looks set to you. Cooking time can vary based on the depth of the pan that you use.

  • Remove the cobbler from the smoker. Allow to cool for at least 15 minutes. This is very important as this cobbler mixture will be super hot.