resting of meat

[pwendel7]

Been reading about you pros "resting" your briskets and butts. I understand the reasoning behind it. What I dont understand is why you wrap them , put them in coolers, and cover w/towels. Why do that? When my stuff is ready, I cant wait to eat it. You guys "rest" the meat for what sounds like hours? Am I missing something here?

[Qjunkie will]

When I let my meat rest it is to allow the juices to pull back in to the meat these guys that are wrapping in towls and putting in coolers are probably doing so to keep the meat warm for competition or serving purposes

[Grumpy Gator]

Yep, what Qjunkie says...

Usually a 30 minute rest for a pork butt or chuck roast after cooked low and slow is fine. For a steak, 5 minutes is what I do.

As for foiling them and wrapping them in towels, well that's for holding them at temp until you're ready to eat.

I haven't done a brisket, but I know with a pork butt, you can't always tell how long it'll take to finish. Each piece of meat is different. The saying is "it's done when it's done". Holding them allows you to give yourself leeway so you don't have guests standing around while they're finishing.

When I foil wrap, then wrap in towels and put in a dry cooler, the temp will stay above 160* for hours. I've gone 6 hours before. Still too hot to handle.

[Buckeye]

The reason I rest my butt is cuz I'm usually tired after a 12-14 hours or it's tired of cookin :lol: ....but mainly ta keep it warm fer transportin' or til chow time.....Buckeye

[Dirty Ron]

well put QJ...for those reasons. An additional reason - if you cater, you can time your food a little better and you have some flexibility. If the butts are done a little early - no problem. just hold 'em.

[pwendel7]

Thanks, i figured keeping it warm was the reason but just wanted to verify. i appreciate your help