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Turning 40 was a bit of a reality check for Valerie Greenhill.
Valerie Greenhill starts the brisket the day before it's to be served. She uses an untrimmed whole brisket.
The brisket is spread with mustard and put into the refrigerator for several hours.
Valerie created a dry rub that is a blend rich in brown sugar, cumin, paprika, garlic and pepper.
Valerie lights charcoal to smoke the brisket. The couple prefers Cowboy Brand Hardwood Lump Charcoal and wood chips.
The Greenhills soak the wood chips in water. Damp wood creates the smoke - the meat is not exposed to an open flame.
With the brisket in the smoker for 20 hours, the couple will get up during the night to baste the meat.
After researching smokers, methods and recipes, the Greenhills opted for the $600 Weber Smoky Mountain Cooker.
After the brisket is ready and resting, Andrew Greenhill puts the chicken in the smoker.
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