I recently got a Pit Barrel Cooker as an early Christmas present and I'm loving it so far.
I have two bone-removed hams from Costco and I'd like to give them a go on the PBC. They weigh in at 8.5 pounds each. Has anybody tried doing hams on the PBC in the hanging position? My biggest worry is drying them out so after 30-45 minutes of smoke, I was considering giving them a foil wrap and leaving the hook exposed at the top to hang.
Is foil necessary? The video on the PBC website skips the foil completely.
Any recommendations would be appreciated. Thanks.