Resting Meat: Why It's Important After BBQ

Bre Via shares the benefits of resting meat, including more juiciness and flavor.

Bre Via, who leads the Smoke 'n Magic competition BBQ team, writes this week's guest article. With a mission to make the smoke and magic of BBQ approachable for everyone, Smoke 'n Magic is known for its family-made, competition-tested sauces and rubs. Whether on the competition stage or in the backyard, Bre and her team bring a touch of magic to every BBQ experience. If you want to write for The Smoke Sheet, please get in touch.

When it comes to BBQ, there's nothing quite like the sizzle and aroma of meat cooking on the grill. But after all the effort put into smoking, grilling, or roasting your favorite cuts, the next step is just as important as the cooking process itself: letting the meat rest.

Resting is a crucial part of preparing BBQ, and it plays a significant role in flavor, texture, and juiciness. Let’s dive into why it is vital and how it enhances the overall BBQ experience.

What Happens During Resting?

When meat is cooking, heat causes the muscle fibers to contract, squeezing out moisture. As the meat reaches the desired internal temperature, the fibers tighten, forcing juices to the surface. However, if you cut into the meat immediately after removing it from the grill or smoker, those juices will run out, leaving the meat dry and less flavorful.

Resting the meat allows the fibers to relax and reabsorb some of those juices. The internal temperature of the meat also continues to rise slightly after it’s removed from the heat, a phenomenon called “carryover cooking.” This helps the meat finish cooking evenly without becoming overdone on the outside while still raw in the center.

Benefits of Resting Meat

1. Juicier Meat: One of the most obvious benefits of resting is juiciness. With the juices being reabsorbed by the muscle fibers, this makes each bite more tender and flavorful. Cutting into the meat too soon will lead to a drier bite.

2. More Even Cooking: Resting gives the heat a chance to redistribute throughout the meat. Without this step, the outer portions of the meat might be much hotter than the center. By allowing the meat to rest, the residual heat helps bring the temperature of the entire piece of meat to an even consistency.

3. Improved Flavor: As the juices reabsorb into the meat, they carry with them concentrated flavors that enhance the overall taste of your BBQ. This extra time allows the seasoning, smoke, or marinade to settle into the meat, giving a deeper and more uniform flavor profile.

4. Tender Texture: Resting helps the muscle fibers relax after being tightly contracted during cooking. This relaxation results in a more tender texture, especially in tougher cuts of meat like brisket, ribs, and pork shoulder. A few minutes of rest can make a noticeable difference in how easily the meat breaks apart.

How Long Should You Rest Meat?

The length of time required for resting depends on the size and cut of meat: