Why do people want to hang their meat on hooks? What's the added benefits? I would be worried that as the meat got more and more tender that it would fall of the hooks and either crash into the coals or into my water pan/grease catcher. Some times my brisket/pork butts are so tender I can barely get them of the grate in one piece. I couldn't imagine hanging them on hooks. The only thing I could justify is sausage.
22.5" WSM, 22.5" Weber Kettle, Kenmore 6 burner Gas Grill.....Where's The Beef?