The free step that keeps all your hard-earned juices in the meat.
| Meat | Rest time |
|---|---|
| Brisket | 1-2 hours (cooler) |
| Pork butt | 30-60 min |
| Ribs | 10-15 min |
| Steaks/tri-tip | 5-10 min |
| Poultry | 15-20 min |
Resting lets the muscle fibers relax and reabsorb juices. Slice too early and they run out onto the board, leaving dry meat.
Wrap big cuts and hold them in an empty cooler — they stay above 140F safely for hours and actually improve while resting.
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