I might be starting to get the hang of this thing...

[hogdog6]

Great looking cook. I’m a huge chuck roast fan, prefer it I over brisket.
Where did you get the table? That is sweet.

[JeffJ]

I'm with you regarding chuck roast. It's much easier to prepare and seems more forgiving. It also comes out just about as good as brisket. I smoke 1 brisket per year and several chuckies.

[Jon Liebers]

love the prep table. Where did you get it? is it stainless?

[Scout789]

Good job!

[abandonedbrain]

Well, I had to find out more about that prep table, so genius! Amazon has it for $142., free shipping with Prime, and pretty close to what OP has in the pictures: https://www.amazon.com/Seville-Class...ood+prep+table

(Hopefully that has amazingribs.com as the referrer... hard to tell, but I used the tinyurl on the right to start the search!)

Also, mnavarre , try double-hooking those ribs (daisy-chain), like Noah shows on his videos on the PBC website! I've not lost one yet, no matter how long or heavy. I've been buying lots of loined ribs lately (Meijer has had them on sale for cheap in MI), and those are HEAVY, but never an issue with drops.

I am definitely jealous of your chuckie, though (well, your whole cook looked great). I've tried them on two different occasions in the PBC, and I just can't get it right. Maybe I just need to do a longer cambro... Thanks for sharing!!!

[mnavarre]

This is the table I bought. I think it went up five bucks or so, but it's sturdy and easy to put together. And 8 square feet of counter space out by the pit ain't nothing to sneeze at. I easily had my outside cutting board & two half-sheet pans on there with room to set stuff down left over. Just makes everything so much nicer, not having to juggle things around.

[SMO]

I think I'll add that table to my Christmas wish list !!!