Originally Posted by Freddy j
paul , seeing how youve cooked with rack & hanging in the wsm, can you tell a difference of the cook quality?
i've heard some reports that hanging gives the meat a more consistent cook. Also, I've seen some photos of smoke houses and they use a netting (of some sort) to hang the meat.
The cook quality was outstanding, I'd say better than a reverse seared TT (tenderness, moistness and juiciness). I pulled them at 135 internal and it was a nice med rare from center almost all the way out (maybe 3/16" of gray on outer edge tops).
In the barrels my BIL cooks in he also uses fish grilling baskets to hang where it isn't possible to hang the item on the hooks (potatoes, corn, small pieces of meat etc). Just remove the wood on the handle and modify the latch (ask me how we know this