Took the step yesterday

[MikeA]

So with my electronic thermometer, the meat says we're at about 180 degrees right now - and that's been cooking at 225 for 4.5 hours. This is with the meat still in the smoker, but that shouldn't matter too much since the top was off.

I had to slow it down a bit when I replaced the chips at around noon. I know the last 15 degrees take the longest, so I think I'm going to be right at about 6pm for it to be done.

1.5 hours per pound, 6 total pounds, should be 9 hours.

God my house smells glorious. And it smells like quit!

your on good track with the pork and your quit.

When the pork hits 195, take it off and let it set 1 hour...this is an important part...it can sit 2-3 hours if you get it done early, won't hurt a thing.

[Frazzled]

So with my electronic thermometer, the meat says we're at about 180 degrees right now - and that's been cooking at 225 for 4.5 hours. This is with the meat still in the smoker, but that shouldn't matter too much since the top was off.

I had to slow it down a bit when I replaced the chips at around noon. I know the last 15 degrees take the longest, so I think I'm going to be right at about 6pm for it to be done.

1.5 hours per pound, 6 total pounds, should be 9 hours.

God my house smells glorious. And it smells like quit!

[MikeA]

Oh, and for what it's worth, I'll be smoking pulled pork all weekend, and it will be glorious. I bet the whole neighborhood stinks for weeks.

And now I'm salivating...thanks 'drool'

It's in the brine right now, getting ready for the dry rub. Molasses, whole cumin, whole mustard, rosemary, and kosher salt for the brine, been there since 7am.

Dry rub will include chili powder, salt, sugar, fresh ground cumin, brown sugar, black pepper, smoked paprika, fresh ground fennel, fresh ground coriander, and maybe a few other things. 6 lbs. of meat and I'm sharing with no one...

Ususlly when I smoke pork butt, the neighborhood smells wonderful. Why does yours stink up the joint.
Please post your recipe in the food  grill zone in the wildcard section

I'm in Minnesota. By neighborhood, I really meant the house, because you really can't smoke pork butt right outdoors right now unless you have an elaborate setup. I will be using a small electric smoker sitting on my range top in my kitchen. The house is going to smell divine for days.

I'll post the recipe once I'm certain it works right - I'm doing this as a test run before serving it for my wife for a baby shower she's running next weekend. Got to test it before I hand it out to somoeone else. 'drool'

get the pork up to 195-198 degrees and let it sit 1 hour wrapped tight in a cooler before pulling

Here's where we're at:

1. I'm quit. I remain quit. I'm on Day 6, I posted in Roll today, and I will have no nic. Nothing is more important than this.
2. Took the butt out of the brine last night, and put the dry rub on.
3. Put it in the fridge overnight, and took it out about an hour before I started smoking it.
4. Got the smoker to 225 degrees with hickory and apple wood for smoke. Put it in the basement bathroom of all places, because I can easily open the window if need be and can contain where the smoke and flavor goes.
5. It's been in for about an hour now and should be done around 6pm. I'll need to add chips to it about every 3 hours or so.

God I can't wait for dinner tonight, tomorrow, the next day, etc.

a full butt at 225 degrees usually takes 12-14 hours for me. I hope its done in time. If is is not close, say around 170 3 hours before, turn the heat up to 250-275. The internal temp of that butt is the single most important thing to how the final product turns out.

And while you are waiting, you can just sit around and quit!!

[Frazzled]

Oh, and for what it's worth, I'll be smoking pulled pork all weekend, and it will be glorious. I bet the whole neighborhood stinks for weeks.

And now I'm salivating...thanks 'drool'

It's in the brine right now, getting ready for the dry rub. Molasses, whole cumin, whole mustard, rosemary, and kosher salt for the brine, been there since 7am.

Dry rub will include chili powder, salt, sugar, fresh ground cumin, brown sugar, black pepper, smoked paprika, fresh ground fennel, fresh ground coriander, and maybe a few other things. 6 lbs. of meat and I'm sharing with no one...

Ususlly when I smoke pork butt, the neighborhood smells wonderful. Why does yours stink up the joint.
Please post your recipe in the food  grill zone in the wildcard section

I'm in Minnesota. By neighborhood, I really meant the house, because you really can't smoke pork butt right outdoors right now unless you have an elaborate setup. I will be using a small electric smoker sitting on my range top in my kitchen. The house is going to smell divine for days.

I'll post the recipe once I'm certain it works right - I'm doing this as a test run before serving it for my wife for a baby shower she's running next weekend. Got to test it before I hand it out to somoeone else. 'drool'

get the pork up to 195-198 degrees and let it sit 1 hour wrapped tight in a cooler before pulling

Here's where we're at:

1. I'm quit. I remain quit. I'm on Day 6, I posted in Roll today, and I will have no nic. Nothing is more important than this.
2. Took the butt out of the brine last night, and put the dry rub on.
3. Put it in the fridge overnight, and took it out about an hour before I started smoking it.
4. Got the smoker to 225 degrees with hickory and apple wood for smoke. Put it in the basement bathroom of all places, because I can easily open the window if need be and can contain where the smoke and flavor goes.
5. It's been in for about an hour now and should be done around 6pm. I'll need to add chips to it about every 3 hours or so.

God I can't wait for dinner tonight, tomorrow, the next day, etc.

[MikeA]

Oh, and for what it's worth, I'll be smoking pulled pork all weekend, and it will be glorious. I bet the whole neighborhood stinks for weeks.

And now I'm salivating...thanks 'drool'

It's in the brine right now, getting ready for the dry rub. Molasses, whole cumin, whole mustard, rosemary, and kosher salt for the brine, been there since 7am.

Dry rub will include chili powder, salt, sugar, fresh ground cumin, brown sugar, black pepper, smoked paprika, fresh ground fennel, fresh ground coriander, and maybe a few other things. 6 lbs. of meat and I'm sharing with no one...

Ususlly when I smoke pork butt, the neighborhood smells wonderful. Why does yours stink up the joint.
Please post your recipe in the food  grill zone in the wildcard section

I'm in Minnesota. By neighborhood, I really meant the house, because you really can't smoke pork butt right outdoors right now unless you have an elaborate setup. I will be using a small electric smoker sitting on my range top in my kitchen. The house is going to smell divine for days.

I'll post the recipe once I'm certain it works right - I'm doing this as a test run before serving it for my wife for a baby shower she's running next weekend. Got to test it before I hand it out to somoeone else. 'drool'

get the pork up to 195-198 degrees and let it sit 1 hour wrapped tight in a cooler before pulling

[Frazzled]

Oh, and for what it's worth, I'll be smoking pulled pork all weekend, and it will be glorious. I bet the whole neighborhood stinks for weeks.

And now I'm salivating...thanks 'drool'

It's in the brine right now, getting ready for the dry rub. Molasses, whole cumin, whole mustard, rosemary, and kosher salt for the brine, been there since 7am.

Dry rub will include chili powder, salt, sugar, fresh ground cumin, brown sugar, black pepper, smoked paprika, fresh ground fennel, fresh ground coriander, and maybe a few other things. 6 lbs. of meat and I'm sharing with no one...

Ususlly when I smoke pork butt, the neighborhood smells wonderful. Why does yours stink up the joint.
Please post your recipe in the food  grill zone in the wildcard section

I'm in Minnesota. By neighborhood, I really meant the house, because you really can't smoke pork butt right outdoors right now unless you have an elaborate setup. I will be using a small electric smoker sitting on my range top in my kitchen. The house is going to smell divine for days.

I'll post the recipe once I'm certain it works right - I'm doing this as a test run before serving it for my wife for a baby shower she's running next weekend. Got to test it before I hand it out to somoeone else. 'drool'

[MikeA]

Oh, and for what it's worth, I'll be smoking pulled pork all weekend, and it will be glorious. I bet the whole neighborhood stinks for weeks.

And now I'm salivating...thanks 'drool'

It's in the brine right now, getting ready for the dry rub. Molasses, whole cumin, whole mustard, rosemary, and kosher salt for the brine, been there since 7am.

Dry rub will include chili powder, salt, sugar, fresh ground cumin, brown sugar, black pepper, smoked paprika, fresh ground fennel, fresh ground coriander, and maybe a few other things. 6 lbs. of meat and I'm sharing with no one...

Ususlly when I smoke pork butt, the neighborhood smells wonderful. Why does yours stink up the joint.
Please post your recipe in the food  grill zone in the wildcard section

[Frazzled]

Oh, and for what it's worth, I'll be smoking pulled pork all weekend, and it will be glorious. I bet the whole neighborhood stinks for weeks.

And now I'm salivating...thanks 'drool'

It's in the brine right now, getting ready for the dry rub. Molasses, whole cumin, whole mustard, rosemary, and kosher salt for the brine, been there since 7am.

Dry rub will include chili powder, salt, sugar, fresh ground cumin, brown sugar, black pepper, smoked paprika, fresh ground fennel, fresh ground coriander, and maybe a few other things. 6 lbs. of meat and I'm sharing with no one...

[Cancrusher]

Oh, and for what it's worth, I'll be smoking pulled pork all weekend, and it will be glorious. I bet the whole neighborhood stinks for weeks.

And now I'm salivating...thanks 'drool'

[Frazzled]

Hey CC, thanks for the advice and the support. Right now I'm unlikely to be going anywhere this weekend - picked up some sort of bug so I've been in bed much of the day. Trying to get right for a 3pm meeting and then calling it a day.

I will be posting roll on Saturday and Sunday. The Nic Bitch takes no time off, so my quit must take no time off.

Oh, and for what it's worth, I'll be smoking pulled pork all weekend, and it will be glorious. I bet the whole neighborhood stinks for weeks.

[Cancrusher]

Hey Frazzled! Just wanted to say that I am thinking about you and your mad hot Quitness this morning and I wish you the best.

Stay strong this weekend, I'm sure you understand that we do not take weekends off around here. My advice, avoid your old dipping pals, barracade yourself in your office, and hang out in Chat...That's just me though :)

Hang tough.

CC

[Bean]

Awesome! Congrats and you're right. Saving your own life never felt so good. And, kicking Big Tobacco and the Nic bitch in the balls everyday is more fun than living as a slave.

Embrace the suck and live free, brother.

[ncgolfer]

So today is a milestone of sorts. Yes, it's day 4 - so no, I won't be making a ny sort of HOF speech.

That said, I am now well beyond the 72 hour mark. The nic is gone. Gone, daddy, gone, the bitch is gone. For the first time in over a decade, I have NO nicotine in my body. None.

For that I am thankful.

For those who are planning their quit, or have just started, you won't bleed to death, you probably won't hear voices, and you likely won't put raisins in your mouth (unless you're Gelas).

If I can do this, you can, too.

Awesome, Just don't let up, the Nic Bitch is always looming.

[Maverick55]

So today is a milestone of sorts. Yes, it's day 4 - so no, I won't be making a ny sort of HOF speech.

That said, I am now well beyond the 72 hour mark. The nic is gone. Gone, daddy, gone, the bitch is gone. For the first time in over a decade, I have NO nicotine in my body. None.

For that I am thankful.

For those who are planning their quit, or have just started, you won't bleed to death, you probably won't hear voices, and you likely won't put raisins in your mouth (unless you're Gelas).

If I can do this, you can, too.

Day by day Fraz! Proud of you man, keep it up!

[Frazzled]

So today is a milestone of sorts. Yes, it's day 4 - so no, I won't be making a ny sort of HOF speech.

That said, I am now well beyond the 72 hour mark. The nic is gone. Gone, daddy, gone, the bitch is gone. For the first time in over a decade, I have NO nicotine in my body. None.

For that I am thankful.

For those who are planning their quit, or have just started, you won't bleed to death, you probably won't hear voices, and you likely won't put raisins in your mouth (unless you're Gelas).

If I can do this, you can, too.