Barbecue in the Chicago Burbs

[Duck Dodgers]

I've heard that as well - but why?

What does resting do for the meat? You generally hear it makes it more juicy, as people say during cooking the juices are moved to either the core or the edge, can't remember which. But when you slice it, any extra juice is going to drain on your plate, which you just sop up with the meat anyway.

What else is it supposed to do?

It does make cooking harder. You have to use Kentucky windage to figure out how much to undercook the meat, and the less surface area it has per volume, the more it will increase in temperature. So it's one number for steaks, another for prime rib, etc.

Resting can often make the outer crust, which if you reverse sear, you've gotten all nice and tasty from the Mallard (sp) process, softer and soggy from the high moisture atmosphere if you do as most do and put tin foil or such over the meat.

I've done it both ways, and to be honest, have not noticed any difference in meat taste with / without resting for steaks, chops, turkey breasts, etc.

Would be interested in other have done it both ways and their results.

 

[horninchicago]

In the Airbus, we don't ask why Normal Law prevents us from stalling, overspeeding, or putting excessive G loads on the airplane. It's magic.

That said, Franklin simply states, "Yet resting is incredibly important. It allows meat muscles to relax and reabsorb some of the juices that were squeezed out. If you cut it open right after it's been pulled, you will lose a lot of important liquid, and you will see a great brisket dry up in no time after hours of meticulous cooking."

From personal experience, I had that happen in years past. Did big cooks for people and basically went from pit to knife and it dried out quickly after 14 hours of cooking.

The rest is crucial. It's magic.

 

[Duck Dodgers]

I do rest the briskets and pork shoulders, as I've cooked those to 203 F for the brisket and 195 to 200 for the pork shoulders, and baked a lot of the moisture out during the stall. Plus another hour or two of cooking in the foil wrap helps to really break down the connective tissue, without the risk of cooking it too high as you would if it was on the grill.

For my Christmas prime rib, I just cooked to 130 F, took off, didn't wrap, fiddled around a bit doing other things for 5 minutes or so then sliced and served. Moist and juicy: View attachment 4715

 

[horninchicago]

I do rest the briskets and pork shoulders, as I've cooked those to 203 F for the brisket and 195 to 200 for the pork shoulders, and baked a lot of the moisture out during the stall. Plus another hour or two of cooking in the foil wrap helps to really break down the connective tissue, without the risk of cooking it too high as you would if it was on the grill.

For my Christmas prime rib, I just cooked to 130 F, took off, didn't wrap, fiddled around a bit doing other things for 5 minutes or so then sliced and served. Moist and juicy: View attachment 4715

Gotcha. Yep, that is what causes the stall. Evaporative cooling as the remaining moisture is cooked out. Not uncommon if you are probing a brisket to see the internal temp drop slightly during the stall due to said cooling.

 

[Vol Horn 4 Life]

I've heard that as well - but why?

What does resting do for the meat? You generally hear it makes it more juicy, as people say during cooking the juices are moved to either the core or the edge, can't remember which. But when you slice it, any extra juice is going to drain on your plate, which you just sop up with the meat anyway.

What else is it supposed to do?

It does make cooking harder. You have to use Kentucky windage to figure out how much to undercook the meat, and the less surface area it has per volume, the more it will increase in temperature. So it's one number for steaks, another for prime rib, etc.

Resting can often make the outer crust, which if you reverse sear, you've gotten all nice and tasty from the Mallard (sp) process, softer and soggy from the high moisture atmosphere if you do as most do and put tin foil or such over the meat.

I've done it both ways, and to be honest, have not noticed any difference in meat taste with / without resting for steaks, chops, turkey breasts, etc.

Would be interested in other have done it both ways and their results.

The right marbled cut of meat will be juicy regardless resting or not unless you over cook it, however leaner cuts can really benefit (ie sirloin steaks, brisket, etc). The best briskets I've ever made were ones where I wrap in foil for the last 5 hours or so of smoking, take it off, wrap in a towel and let sit in my cooler locked up for 4-5 more hours.

Heat causes the fibers of the beef to "tense up" and squeeze as much moisture out of the meat as it can. Resting allow the meat to kind of relax and also makes it easier to be more precise in the internal temp on things like steak. However I will just about guarantee no steak house in the world has ever let a steak rest before eating.

I guess I didn't really help much!