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Valerie Greenhill

Art of smoking meat

Art of smoking meat

Turning 40 was a bit of a reality check for Valerie Greenhill.

July 17, 2013 12:00 am Photos

Photos

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art of smoking Meat

art of smoking Meat

Valerie Greenhill starts the brisket the day before it's to be served. She uses an untrimmed whole brisket.

July 17, 2013 12:00 amLoading…
art of smoking Meat

art of smoking Meat

The brisket is spread with mustard and put into the refrigerator for several hours.

July 17, 2013 12:00 amLoading…
art of smoking Meat

art of smoking Meat

Valerie created a dry rub that is a blend rich in brown sugar, cumin, paprika, garlic and pepper.

July 17, 2013 12:00 amLoading…
art of smoking Meat

art of smoking Meat

Valerie lights charcoal to smoke the brisket. The couple prefers Cowboy Brand Hardwood Lump Charcoal and wood chips.

July 17, 2013 12:00 amLoading…
art of smoking Meat

art of smoking Meat

The Greenhills soak the wood chips in water. Damp wood creates the smoke - the meat is not exposed to an open flame.

July 17, 2013 12:00 amLoading…
art of smoking Meat

art of smoking Meat

With the brisket in the smoker for 20 hours, the couple will get up during the night to baste the meat.

July 17, 2013 12:00 amLoading…
art of smoking Meat

art of smoking Meat

After researching smokers, methods and recipes, the Greenhills opted for the $600 Weber Smoky Mountain Cooker.

July 17, 2013 12:00 amLoading…
art of smoking Meat

art of smoking Meat

After the brisket is ready and resting, Andrew Greenhill puts the chicken in the smoker.

July 17, 2013 12:00 amLoading…

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