What's all this talk about "resting" grilled meats?

[Hunter07]

Originally Posted by Sanders

That's how I do it (except I skip right to the foil instead of using butcher paper). I "accidentally" let a brisket rest for 4 hours in the cooler, wrapped and with towels and it was too hot to handle still when I took it out. It was practically falling apart, too. A full packer, and it didn't last long at all when the mob at my in-law's house hit it - no leftovers.

You let it rest an hour or two, too long.

I've never rested large cuts of meat in pink butcher paper. I've wrapped large cuts, and put them back in the smoker for a couple hours or so, but never 'rested' the meat in butcher paper. I use 'Wide Heavy Duty Reynolds Wrap 'aluminim foil'.......... Juices don't 'leak through'.......

[Johnny]

I tried "resting". Mixed results.

It kinda works on large cuts of meat like whole chickens. For smaller cuts (like pork steaks), they seem to taste best straight off the grill. I pull a pork steak from the grill, let it cool maybe 30 seconds and then carefully cut and consume. Heavenly!

[baboon]

Originally Posted by Johnny

I tried "resting". Mixed results.

It kinda works on large cuts of meat like whole chickens. For smaller cuts (like pork steaks), they seem to taste best straight off the grill. I pull a pork steak from the grill, let it cool maybe 30 seconds and then carefully cut and consume. Heavenly!

It's better if you were doing a pork tenderloin or pork roast. most port steaks are not cut but 3/4 of an inch & most are cooked well done. Not a lot of juices left in them.

[Johnny]

Originally Posted by baboon

It's better if you were doing a pork tenderloin or pork roast. most port steaks are not cut but 3/4 of an inch & most are cooked well done. Not a lot of juices left in them.

"Resting" has its place; but there's nothing like pulling a beautifully seasoned pork steak directly off the grill and piping hot.

[Hunter07]

Originally Posted by Johnny

"Resting" has its place; but there's nothing like pulling a beautifully seasoned pork steak directly off the grill and piping hot.

Got that right! I usually wrap large briskets, pork butts, pork shoulers, wrapped in aluminum foil, and stashed in a cooler (towel underneath, place wrapped meat in), fill the rest of the cooler with towels to remove air displacement, and contain the heat. This will help the meat reabsorb its juces, and make it nice & tender.