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Hello from ATL

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    Hello from ATL

    Long time reader, griller, smoker, first time club member. Prior stick burner turned green egg (no time to run a stick burner). Data scientist by profession… have smoked many briskets, ribs, pastramis, butts, chickens, turkeys, etc... in my day but am about to cure my first brisket (the wife really wants pastrami and I have it in the fridge so why not).

    I've been reading all the articles and have my #1 powder… an 18# untrimmed packer... and some food grade plastic buckets from the Chef's Store with lids. I think my plan is to trim 'er down, remove almost all of the fat, split the muscles, and go by the recipe. Any tips or tricks I'd appreciate!

    #2
    Welcome from Maryland.

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      #3
      Welcome from Massachusetts

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        #4
        Welcome, i.am also.a egghead

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          #5
          Welcome from Western Massachusetts.

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            #6
            Welcome to my Pit from Dallas, Texas!

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              #7
              Welcome!

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                #8
                Welcome to The Pit from Texas

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                  #9
                  Welcome to the Pit from the Florida Suncoast.

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                    #10
                    Welcome!

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                      #11
                      Welcome to The Pit. If you can smoke a brisket, you can smoke a pastrami. About the only difference is that you cure it before smoking.

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                        #12
                        Welcome to the Pit, from the barbecue capital of New England, Massachusetts.

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                          #13
                          Welcome to the Pit!
                          Cheers from Norway

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                            #14
                            Welcome to the Pit!

                            If you follow what Meathead has on the free side you will win!

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                              #15
                              Welcome from the Land of Enchantment!

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