What does the term 'resting' meat refer to in BBQ?

Resting meat refers to the practice of allowing cooked meat to sit for a period of time before slicing and serving it. This process is crucial because it allows the juices, which have been driven to the center of the meat during cooking, to redistribute throughout the cut. If you cut into the meat immediately after cooking, those juices can escape, resulting in drier meat. By resting, the meat maintains moisture and enhances flavor and tenderness, leading to a more enjoyable eating experience.

This technique is particularly important for larger cuts of meat, such as brisket or pork shoulder, which benefit significantly from this resting phase. The general rule of thumb is to rest the meat for about one-third of the total cooking time to achieve optimal results.