Smoked Peach and Pecan Cobbler

Ingredients

• 8 large Fresh Georgia peaches, sliced
• 0.5 cup Granulated sugar
• 0.5 cup Brown sugar, packed
• 3 pieces Hickory wood chunks
• 1.5 cups All-purpose flour
• 1 tablespoon Baking powder
• 0.5 cup Cold unsalted butter, cubed
• 0.75 cup Whole buttermilk
• 1 cup Raw pecan halves
• 1 teaspoon Ground cinnamon
• 1 teaspoon Vanilla extract
• 1 tablespoon Cornstarch

Instructions

1. 1

   Preheat your smoker to 350°F (175°C) using a combination of charcoal and hickory wood chunks to establish a clean blue smoke.

2. 2

   In a large cast-iron skillet, toss the sliced peaches with granulated sugar, cornstarch, vanilla extract, and half of the cinnamon until evenly coated.

3. 3

   Place the skillet with the peach mixture directly onto the smoker grates and smoke for 20 minutes to soften the fruit and infuse the hickory aroma.

4. 4

   While the peaches smoke, prepare the biscuit topping by cutting the cold butter into the flour and baking powder until the mixture resembles coarse crumbs.

5. 5

   Gently fold the buttermilk into the flour mixture until a shaggy dough forms, being careful not to overwork the gluten.

6. 6

   Remove the skillet briefly to drop spoonfuls of the dough over the hot peaches, then top the dough with brown sugar and the raw pecan halves.

7. 7

   Return the skillet to the smoker and close the lid; bake for 30-35 minutes until the biscuit topping is golden brown and the fruit juices are bubbling.

8. 8

   Let the cobbler rest for 10 minutes before serving to allow the smoked syrup to thicken and the pecans to reach maximum crunch.