Barbecuing is more than just a cooking method, it’s a lifestyle. BBQ enthusiasts work hard to hone their craft to delight their friends, family and customers. Whether you’re grilling a juicy steak, succulent ribs, or a flavorful chicken breast, one crucial step can make a significant difference in the quality of your barbecue: resting the meat. While it’s tempting to dig in as soon as the meat comes off the grill, giving it a little time to rest is essential for achieving the best possible flavor and texture.
1. Juicier, Flavorful Meat
When meat is cooked, the heat causes the juices to move towards the surface. If you cut into it immediately after cooking, these flavorful juices will spill out, leaving the meat dry. Resting the meat allows the juices to redistribute throughout the cut, resulting in mouthwatering bites with an intensified overall flavor that is more satisfying.
“Allowing meat to rest after cooking is crucial for the reabsorption of liquid, which results in a more flavorful and moist meat. One of my favorite cooks is a pork butt, which should rest 2 to 4 hours, before shredding,” said grillmaster Shannon Morgan.
2. Improved Texture
Cutting into meat right after it comes off the grill can make it tough and chewy. Resting helps the muscle fibers relax and reabsorb moisture, leading to a more tender and enjoyable texture. This is especially important for larger cuts of meat like brisket or pork shoulder, which benefit significantly from a longer resting period.
“For me, resting BBQ has two big advantages. First, it allows you to make sure your main protein is ready on time. You can plan to finish it several hours ahead (resting for up to 4 hours) and serve hot BBQ when your guests arrive. Second, it allows for a the juices in your meat to settle back down into the meat. Each slice will be tender and juicy,” said grillmaster Joshua Hunt.
3. Even Cooking
Resting meat allows residual heat to continue cooking the meat evenly. This carryover cooking can be particularly beneficial for larger cuts, ensuring that the center reaches the desired temperature without overcooking the outer layers.
“When you get into BBQ like pork shoulder or brisket, the longer the better. But, the key here is temperature. We want to rest the meat until it drops to a serving temperature of 150°F. The slower we can drop to that, the better as it again allows those fibers to slowly relax and the juices to redistribute,” said grillmaster Joe DiApice. “You spend all this time cooking it to perfection, don’t rush the final step! Be patient and you’ll be rewarded.”
Best Practices for Properly Resting Meat
Resting meat doesn’t have to be complicated, but there are a few tips to ensure you do it right:
- Cover Loosely: Tent the meat with aluminum foil to keep it warm while allowing some steam to escape. This prevents the meat from becoming soggy.
- Use a Cambro Hot Box: Placing your tented pan of meat in a Cambro hot box helps retain heat during the resting period.
- Set a Timer: The resting time depends on the size and thickness of the meat. For smaller cuts, 5-10 minutes is sufficient. Larger cuts like pork shoulder and brisket can benefit from 2 to 6 hours, depending on the size.
“Resting meat in BBQ is extremely important, especially when it comes to brisket. I found a 5-hour rest is the perfect time to let your brisket get to the perfect tenderness and give it time to reabsorb all its own juices,” said Isaac Gummo, owner of Big Daddy’s BBQ.
Cambro BBQ Must-Haves
Cam GoBoxes: These units 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 to suit your needs. Impact-resistant and impervious to oil, grease and chemicals, GoBoxes are a favorite amongst the BBQ community.
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. We recommend these heavy-duty carriers for catering businesses and serious BBQ competitors.
High Heat H-Pans: This product is your barbecue secret weapon. Stop wasting money and contributing waste with disposable pans. Safe up to 375°F temperatures, Heat H-Pans can be used for prepping, resting, smoking and storing—all in the same pan.
AUTHOR: ADRIANA DESIDERIO IS THE DIGITAL COMMUNICATIONS MANAGER AT CAMBRO.
