Maybe a stupid question, but why hang it as opposed to laying on a rack?
Better smoke on both sides?
No such thing as a stupid question.
This Pit is designed to be a smoker/BBQ. For example, I hang my keilbasa, chorizo, andouille, etc when I smoke them. I feel I get better airflow/smoke/heat around all the sausages. So I do the same with the meats.
I don't have to, but I like the way the meat cooks when it's hung from the rebar.
For Butts however, I'll hang them until I get to an IT of 160. Then I'll foil them and lay them on the grate until I reach 202.