Why is resting meat a critical step in BBQ?

Resting meat is a critical step in BBQ primarily because it allows juices to redistribute throughout the meat. When meat is cooked, the heat causes the juices, primarily water and fat, to move towards the surface. If the meat is cut immediately after cooking, these juices will flow out, resulting in drier meat with less flavor. By allowing the meat to rest for a period of time after cooking, these juices have a chance to flow back into the interior of the meat, which enhances its moisture content, tenderness, and overall flavor when it is finally sliced and served. This redistribution is essential for achieving the desired texture and taste in BBQ.