What is the recommended resting time for a large cut of meat after cooking?

Resting time is crucial for large cuts of meat after cooking because it allows the juices within the meat to redistribute. When meat is cooked, the fibers contract and push the juices toward the center. If you cut into the meat immediately after cooking, those juices will spill out, leading to a drier final product.

The recommended resting time of 15-30 minutes for large cuts of meat, such as a roast or a brisket, provides enough time for the juices to reabsorb throughout the meat, resulting in a more flavorful and moist eating experience. This timeframe also allows the temperature to stabilize, giving you an evenly cooked piece of meat, which is particularly important for larger cuts that can be quite thick.

Longer resting times, while still beneficial, might not be necessary beyond 30 minutes, as the meat can start to cool down too much, affecting the overall eating experience. Therefore, 15-30 minutes strikes the right balance, making it the most suitable choice for resting large cuts of meat after cooking.