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    #16
    Welcome from Oz, you will like it here

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      #17
      Welcome to the pit from the bbq capital of New England, Massachusetts.

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        #18
        Awesome advice and there is sure nothing I can add other than welcome from Virginia!

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          #19
          Welcome! Be sure to post pics of that first brisket!

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            #20
            Welcome to the Pit from Dallas!

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              #21
              Greetings and welcome from North Carolina

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                #22
                Welcome from St. Cloud, FL.

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                  #23
                  Welcome from Western Massachusetts.

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                    #24
                    Howdy from Kansas Territory, Welcome to Th Pit!

                    Lookin forward to learnin along with, an from ya!

                    Great pic, beautiful child!

                    Ya got this brisket, lotsa good advice up there above, from way smarter folks than my dang ol self!

                    Another important thing to bear in mind is every hunk o meat is different, an will cook different...

                    I once selected two racksa BBRs there to th grocery, within .01 of a lb. of each other, one took almost an hour more to git done...

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