Since I had to work overtime, I figured I would load up the smoker for Marty to smoke today. I have wanted to try Deejay Debi’s Pastrami recipe for some time. We bought 2 corned beef brisket and I put the rub on it a couple of days ago and sealed it in a foodsaver bag. In the mean time I figured that wasn’t enough to do so a made up a fatty too…. Ok so not 1 but 5 - running a smoker at ½ load is wrong, isn’t it? And then Marty wanted to do the ABT too, so I figured, what the heck… made those too. So we had a full load today. The Fatties (made with 2 differnt kinds of seasonings that we make with our venison). North Country sausage with eggs, green peppers, onions, canadian bacon, cheese, and salsa North Country sausage with - eggs, green peppers, onions, canadian bacon, cheese, and maple syrup North Country sausage with - salsa, red onions, green peppers, black olives, and cheese Hunters sausage with - pizza sauce, canadian bacon, pepperoni, red onions, green peppers, black olives, garlic, and cheese Hunters sausage with - cream cheese mixture from the ABT’s recipe, green olives, and sharp cheddar cheese For Atomic Buffalo Turds we used the popular recipe that has been in many forums on here. 12 fresh Jalapeños 8 oz block cream cheese, at room temperature 1/2 C finely grated sharp cheddar 1 Tbsp dry onion 1 tsp granulated garlic 1 Tbsp honey 1 Tbsp barbecue rub 1 lb bacon, thin cut The fatties were awsome... the ABT's were AMAZING!! Dang.... I wish we would have made those months ago. We will have some ready to go now whenever we are smoking. The Pastrami we will not know until tomorrow late afternoon. Needs to set overnight before slicing. I will give an update tomorrow on that.