Whether you’re cooking a single steak or a 12 lb. pork butt, resting is extremely important. Smaller cuts of meat only need a short amount of resting, but larger cuts of barbequed meats require a bit more time and investment. Craig Tabor, chef and self-proclaimed backyard BBQ warrior, is a seasoned veteran when it comes to resting meat and considers it a necessity.

When you have a big cut of meat that’s been on the smoker for at least 12 hours, it’s extremely important to let it rest after you take it off. Tabor explains, “What’s happening during that time is the juices are accelerating as the meat warms up, gets warm and comes up to temperature. The most important part is not just cutting off the flow of those juices.”

When you cut into meat too quickly after cooking, a significant amount of valuable juices are lost. Tabor suggests letting meat rest for one to two hours in your Cambro insulated transport unit before slicing into it. When you allow meat to have this rest period, the juices and moisture that have been brought to the surface during cooking are given the time to reabsorb back into the meat. The result is a perfectly tender, juicy cut of meat that’s ready to be served.

Watch Tabor explain the full process in the video below.

Products we recommend:

Cam GoBoxes: Cam GoBoxes are lightweight, affordable and hold food at temperature for at least four hours. Choose from half-size, full-size, extra-large and front-loading models that are all impact resistant and impervious to oil, grease, and chemicals.

Cambro Insulated Food Pan Carriers: Cambro’s variety of front-loading and top-loading food pan carriers are the industry standard for durability, seamless construction and effectiveness. All models safely hold contents at temperature for at least four hours and are designed to be easy to clean.

High Heat H-Pans: The High Heat H-Pan is your barbecue secret weapon. Forget using disposable pans or three different containers throughout the process, High Heat H-Pans can be used for prepping, resting and storing—in the same pan. Plus, they’re safe up to 375°F.

ABOUT THE AUTHOR: ADRIANA DESIDERIO IS THE DIGITAL CONTENT MANAGER AT CAMBRO.