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Parker Colorado

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    Parker Colorado

    I live in Parker Colorado and smoke pastrami, beef, pork, lamb, chicken, ribs, fish, and anything else I can find. Love to learn new things, as I did last weekend. Smoked my first pig. It was really tender, juicy, and delicious. Also looked really cool when done, BUT, definitely prefer pork butts considering the added flavor of the bark, and also the cost per pound. I use a RecTeq RT700.

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    #2
    Welcome from TN. That is quite the introduction!!!!

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      #3
      that is one righteous looking pig welcome from Stockton Ca you'll have a lot of fun

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        #4
        Welcome from Colorado … more specifically, from Parker.

        Comment


          #5
          Welcome from Maryland

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            #6
            Welcome from Virginia!

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              #7
              Welcome from the California Delta.

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                #8
                Welcome to the Pit from Dallas, Texas!

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                  #9
                  Welcome from Wisconsin. Glad you could join us!

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                    #10
                    Welcome from Northwest Montana.

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                      #11
                      Welcome to The Pit Kurt.

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                        #12
                        Welcome from Minnesota.

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                          #13
                          Nice lookin pig, Kurt from Park! Great to have ya with us. Eat good and have fun!

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                            #14
                            First, welcome
                            Second, I am also an RT-700 owner
                            Third, tell me more about that pig! I have been wanting to try this. Weight? Cook temp? Time to cook? Any other advice? Talk to me!

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                            • Kurt
                              Kurt commented
                              Editing a comment
                              The pig, 34 pounds and 31" long, the smoker (RT700 is 36"). Pig was purchased at COSTCO Commercial. Body was cleaned, injected and seasoned. Smoked at 225 for 1 hour, then cover ears and snout with foil. Second hour oiled the skin with bacon grease. RecTeq temp probes in Butt and Ham. At 165 raised cook temp to 250. Total cook time was 9 hours or so, pulled pig at 199 and let it rest and continue to over 200. All meat was extremely tender, juicy, and delicious. Looked great on the table.

                            #15
                            Hello from NW Oregon

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