I don't know if some of you remember but a couple of years ago I made a smoker out of a Jumbo Joe using a 80 Qt SS stock pot. It's been a really good smoker, probably one of the best I've owned. A while back I started to see how hanging meats would do in it and used different setups.
I have a cook that I want to do 4 butts hanging start to finish soon so i did a practice cook doing 1 butt. It's not the normal setup but it worked really well. I hooked it 4 times under and around the bone. Rebar was just laid on top and I kept a diffuser in on the bottom to catch some fat and protect it because the plan was to cook it hot and fast with no foiling. I also wanted a safety net to catch it from a cave man sear! Cooked 425* for only 5 hours
This was I believe 3-4 hours in
This was right before pulling at the 5 hour mark, the bone was really showing. Internal temp was 197*
Hung with these homemade hooks
Here's some of the pull
I have a cook that I want to do 4 butts hanging start to finish soon so i did a practice cook doing 1 butt. It's not the normal setup but it worked really well. I hooked it 4 times under and around the bone. Rebar was just laid on top and I kept a diffuser in on the bottom to catch some fat and protect it because the plan was to cook it hot and fast with no foiling. I also wanted a safety net to catch it from a cave man sear! Cooked 425* for only 5 hours
This was I believe 3-4 hours in
This was right before pulling at the 5 hour mark, the bone was really showing. Internal temp was 197*
Hung with these homemade hooks
Here's some of the pull
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