Meat Rest – Rufus Teague icon-account icon-glass
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TIP #10 Meat Rest

Of course, letting meat rest for a bit after cooking sounds simple enough, but we all know how hard it is to wait even one minute after you pull that beauty off the grill or smoker. This is what makes goodness even gooder. So relax, and follow these simple tips.

  • After removing the meat from heat the internal temperature typically rises between 5˚ and 10˚F. It’s during that time that the juices and moisture are ready to jump out of any cut or puncture so let’s be sure not to let that happen.
  • Generally speaking the bigger the cut of meat, the longer it should rest before cutting, carving or chomping.

SMALLER CUTS:

  • Steaks, chicken pieces, pork chops and loins should rest for roughly one quarter to half the time it took to cook. Typically 5 – 10 minutes. This will allow many of those juices that would escape to be reabsorbed into the meat. Loosely tenting the meat will allow for resting to take place and still hold in warmth.

LARGER CUTS:

  • Briskets, pork shoulders, rib roasts, whole chickens can rest for much longer and as the internal temperature comes down it will continue to keep the meat warm.